Pear cooked in wine

Peel the pears, halve them lengthwise, and remove the core.

In a deep pan over medium heat, pour in the sugar, add 80 ml of water, stir, and let it caramelize by gradually boiling. Pour all the wine into the golden caramel at once. Dissolve the hardened caramel again.

Add cinnamon, star anise, and pears, reduce the heat to one-third, and cook for 5–10 minutes until semi-soft. This depends on the type and ripeness of the pear. Then remove the pan from the heat and let the pears rest for 3–5 minutes to finish cooking and absorb the spices. Serve with a spoonful of cranberry jam.