Difficulty:[usr 2]
In a stainless saucepan put the wine, the washed and brushed half lemon, cut into slices, the sugar and the spices. Bring to a boil.
Peel the pears. Leave them whole if they are small, keeping the tails. If they are large, cut them in half or in quarters and remove the seeds.
Put the pears in the boiling syrup. Cover and boil very gently. Flip the fruit halfway through cooking. The duration of this is very variable depending on the species and the maturity of the pears. On average, count from 40 to 60 minutes (or more).
When the pears are tender (make sure by pricking them through with a trussing needle or sharp knife.) Drain
Also remove lemon and cinnamon stick from the syrup.
Reduce it, watching it carefully. when it coats the spoon, remove from the heat and pour over the pears.
Serve very chilled and even iced.
The 100 best desserts at Larousse
