Summary

Ingredients

• 0.75 liter ¾ red wine (Burgundy)
• 30 piece (s) sugar (lump sugar)
• 1 tablespoon vanilla sugar
• 8 small pear (s) (about 1 kilo)
• 1 tablespoon cornstarch
• 1 tablespoon crème fraîche

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Instructions

1. Put the wine, sugar and vanilla sugar in a stainless steel or enamel saucepan and simmer over a mild heat for about 10 minutes.
2. In the meantime, peel the pears thinly. Leave whole, do not remove the stems. Pour into the wine and cook for about 15 minutes in an open saucepan over a very mild heat. Use a sharp knife to check whether the pears are soft.
3. Lift the pears out of the cooking liquid with a slotted spoon and arrange with the stems up in a shallow compote bowl.
4. Whisk the cornstarch with 1 tablespoon of cooking liquid in a bowl. Put it back in the pot. Add the crème fraîche. Stir and bring to the boil for about 2 minutes. Pour the sauce over the pears.
5. Let the dessert cool well in the refrigerator for at least 2-3 hours and occasionally pour the sauce over the pears again.
6. Very important: there are different types of pear. For the recipe I always take the small packaged ones and leave them for about a week, so I`m at least on the safe side that they are soft enough. But there are also extra hard pears that soften quickly when you cook, just ask the market which variety is best.