Mix the sugar with the white wine in a large saucepan and bring to the boil while stirring. Then add the pear halves and let them simmer for 15-30 minutes. Here it depends on the ripeness of the pears, you should check it from the 15th minute mark. It is best to pierce it with a small, sharp knife and check whether the pears are soft. They should still be firm and not overcooked.
Now you have a fine dessert with the pears and the syrup that you can serve like this or add to a semolina porridge.
Another variant is to serve the pears, drained, with a scoop of vanilla ice cream and chocolate sauce. You can also continue to use the pears if canned pears are required for a recipe. Then take this out of the syrup and use it elsewhere. Pour the syrup into a bottle and use it as a dessert sauce. It lasts well over a week in a closed bottle in the refrigerator.
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