Rioja poached pears and blackberries with bay leaf custard

First, infuse the milk and cream with the bay leaves. Add the bay leaves, milk and cream to a pan and bring it to just under the boil. Turn off the heat and then cover the pan and leave the milk mixture to infuse for at least half an hour

Combine the wine with the lemon, orange, sugar, vanilla pod, star anise and cinnamon stick in a large pan. Bring to a gentle simmer, stirring frequently to dissolve the sugar

Add the pears and poach them in the barely simmering red wine for 10 minutes, or until soft when tested with a toothpick

Remove the pears from the red wine and set aside

Turn up the heat to high and reduce the syrup by three quarters. Turn off the heat and set aside

To make the custard, first whisk together the eggs and sugar in a bowl

Remove the bay leaves from the milk mixture. Gradually pour the milk mixture over the egg yolks, whisking constantly

Return the mixture to the pan and place over a gentle heat, whisking constantly, until the custard thickens

To serve, divide some custard between 4 bowls and top each with a pear. Drizzle each bowl with the red wine syrup, and garnish them with the fresh blackberries