- 4 pears, 250 millilitres of red dry wine, 2 tablespoons brown sugar, 1 orange, 2 cinnamon sticks, 2 clove starlets, nutmeg and vanillin on the tip of the knife.
Pears peel, cut in half and remove the core.
Heat the wine, add sugar, cinnamon, cloves, nutmeg, vanilla and, stirring, bring to the boil.
Their oranges squeeze the juice. Add orange juice and pears to the wine. Lull the fire to a minimum.
Cook the pears for 20 minutes, stirring occasionally.
Take out the pears and put on a flat plate or in a shallow vase.
wine left after the cooking of the pears, put on a heavy heat and cook twice. Strain the wine sauce and pour the pears. Serve hot or cold with a ball of ice cream.