Peel and halve the pears and remove the core. Let the sugar caramelize with a little water, put in the pear halves and deglaze with vinegar and red wine (caution splashes and can take your breath away). Let it simmer until it is soft, after it has cooled down, put it in a plastic bag, pour on the brew and let it soak in the refrigerator for 24 hours. Arrange in front, cut open the pear halves in a fan shape. Tastes very good with baked mozzarella or baked goat cheese.
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