Pear and wine are the main ingredients of French desserts. This recipe combines simplicity and culinary sophistication. The pear should be firm and not overripe, otherwise during cooking it will become too soft and lose its shape. That is why Conference and Williams pears are best suited for making this dessert.

Pears are cooked in red or white wine. The most important thing is to use quality wine, because it directly affects the flavor of the dish. Instead of sugar, you can use honey. For more expressiveness of the flavor, fruits are added to the wine. Mostly orange, lemon or berries. By the way, alcohol can be slightly diluted with orange, apple and pomegranate juices.

Grate the orange zest, being careful not to damage the white part. Cut the orange into slices and squeeze out the juice. Pour the wine, orange juice, sugar, cloves, anise, orange zest and cinnamon stick into a saucepan. Place the saucepan on the heat and bring almost to a boil, then remove from the heat. Strain the wine, removing the spice seeds. Leave only the orange zest and cinnamon stick. Peel the skin off the pear and cut off the bottom of the pear.

Place the peeled pears in the wine and spice mixture. Cook over medium heat for about 15-20 minutes.

• Remove the pan from the heat, remove the pears and leave them upright. Cool the wine mixture and pears individually.
• Then place the pears back into the wine mixture for 40-60 minutes to allow them to absorb the flavors of the wine and spices.
• Serve the pears with ice cream and berries.