- 300 g sugar
- Cinnamon c / n
- Vanilla essence c / n
- 8 medium pears
- 1/2 orange skin zest
- 1 liter of red wine (malbec)
Put the wine, the vanilla, a stick of cinnamon, and the sugar in a stainless steel or enameled saucepan.
Bring to a boil over low heat for a few minutes of boiling.
Meanwhile, peel the pears, and leave the stems on them.
Put them in the wine so that they stand up; for this, the container must be of the appropriate size.
Cook them for 20 minutes or until they are tender but not soft (test by inserting a toothpick).
Let them cool in the wine and remove them to accommodate them in a table dish.
Reduce the liquid to the consistency of thick syrup.
Let it cool and pour it over the pears.
Serve the pears not too cold.