Homemade Pears

Clean the Martin Sec or Williams pears, removing the inedible parts and keeping them whole. This preparation allows the fruit to cook evenly and absorb the wine without falling apart. Check that the pears are intact and place them in a shallow pan large enough to contain them without overlapping them excessively.

Pour the red wine into the shallow pan until the pears are covered, then add the sugar. Distribute it throughout the liquid and stir gently, without damaging the fruit. The wine should coat the pears and the sugar should begin to dissolve before cooking.

Add the cinnamon stick, the whole cloves and a grating of nutmeg. Add the spices directly to the wine, so the aromas spread during cooking and flavor both the fruit and the lees. Wait until the liquid begins to heat before lowering the heat.

Cook the pears over low heat, letting the wine simmer without boiling aggressively. Continue until the fruit turns golden in color and the pan juices It reduces, becoming thicker and more syrupy. If the liquid reduces too much before the pears are done, add a little water and continue cooking.

Transfer the warm pears to plates and cover them with their spiced syrup. The result is ready when the fruit is well colored, soft but still whole, and the bottom sticks slightly to the surface. For the variation indicated, bake them in the oven at about 150°C (302°F) and flavor them with grated lemon zest and a small glass Of grappa; complete, if desired, with tufts of whipped cream.