Pears, Cooked in Red Wine

In an enameled saucepan of about 30 cm ø, bring the sugar, wine, juice of one lemon and cinnamon to a moderate boil, stirring until the sugar is dissolved. The pears are peeled, halved, cored and placed in the saucepan, reducing the temperature to the lowest setting. Simmer gently for 15 to 20 minutes until the pears are soft but not mushy. Then let them cool in the syrup until they are lukewarm.

If you want to serve the pear halves warm, remove the cinnamon stick and place the pears with a slotted spoon on dessert plates, in small champagne bowls or possibly dessert dishes. Before serving, ladle a little syrup over them.

To serve the pears chilled, place them in the syrup in a large bowl in the freezer until they are well chilled.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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