Pears in wine 

The pears with  wine are prepared by cooking the peeled pears in wine over very low heat until most of the wine has evaporated, drain the pears leaving the wine to dry further until it thickens and pouring it on the pears arranged in the serving dish. Pears in red wine are an amazing dessert, a dessert different from the usual and very easy and quick to prepare. Just cook the pears in red wine flavored with sugar and cinnamon and you're done. Wine pears can be prepared either whole or half or sliced and can be served with vanilla ice cream, and whipped cream.

Red wine pears are a simple and effective dessert prepared with pears cooked in a syrup made from red wine, sugar and spices. With a beautiful ruby red color and a delicate and spicy flavor, pears in red wine are excellent on their own, but they are sublime if accompanied – still warm – with a scoop of vanilla ice cream: a particular and scenographic dessert ready in a few simple steps! To prepare pears in red wine you will need pears that are not too large and with firm pulp: the thighs are perfect, because they are sweet but not watery and do not unravel once cooked in wine, even if deprived of the skin. As for spices you can choose the ones you prefer: I put a cinnamon stick, a couple of cloves, a star anise and a little lemon zest, spices that go perfectly with both pears and wine. As far as wine is concerned, I suggest you use a full-bodied and not excessively sweet wine, for example a Nero d'Avola.

Ingredients

Pears 500 g 

Red wine 1⁄2 l 

Sugar 150 g 

Cinnamon in sticks 1⁄2 

Lemon zest 1 

Water 1⁄2 glass

Preparation

Peel (and possibly cut in half) the pears and remove the core. Add sugar, water, cinnamon and grated lemon peel to the red wine, then bring to a boil; Dip the pears and boil, taking care that the pulp is kept firm, for 12/15 minutes. Drain the pears from the cooking liquid and place them in a glass bowl. Put the cooking sauce back on the heat and thicken over very low heat, until the liquid is reduced more or less in half: finally remove the cinnamon stick, strain the sauce and let cool. Cover the pears with the sauce and serve fresh.