Don't throw away leftover wine and pears after the holidays. I am telling you how I make a French dessert - Pears in wine🍐🍷🌟

It so often happens that after the New Year there are many open bottles of wine. If in a closed bottle the wine only becomes more noble over time, then in an opened bottle it quickly begins to turn sour.

If the hand does not rise to throw away the wine, and you are tired of drinking, I recommend making an exquisite French dessert - pears in wine.

It is best to prepare it for Christmas a few hours before the feast. During cooking, the house will be filled with the aroma of spices and a festive atmosphere will appear.

What pears and wine to take for cooking, I will tell you at the end of the article.

How to cook pears in wine, step by step recipe

Ingredients

1. Pears 4 pcs
2. Wine 1 liter
3. Cinnamon 2 sticks
4. Star anise 2 stars
5. Cloves 6 cloves
6. 4 lemon slices

Pour 4 slices of lemon with water. You will need this solution a little later.

Peel the pears. I leave the twig, and cut the butt so that the pear stands steadily on the surface. I send pears into water with lemon so that they do not darken ahead of time.

Now I will prepare the syrup, in which I will then cook the pears. To do this, I send spices, sugar and pour wine into the stewpan. Heat until sugar dissolves and add pears.

A stewpan is needed so that the wine completely covers the pears. Too wide will not work.

After boiling, cook for 25-30 minutes. Flip the fruit periodically to soak it on all sides.

After 30 minutes, I remove the pears from the liquid. I continue to boil the wine over low heat for about 30-40 minutes. You should make a thick syrup.

To serve, place the pear on a saucer and pour over the syrup. If not eaten right away, then pour the syrup over the pears and store in the cold. As I promised at the beginning, now I will tell you which wine and pears are best suited for making this dessert.

What wine and pears to choose

• I try to choose denser pears, if you take soft ones, they will boil up and get porridge.
• Pears should be chosen with a twig, it is convenient to get ready-made pears from the syrup for it.
• The variety of wine in this recipe does not play much of a role, but I prefer to cook from dry or semi-dry varieties. Dry wine will add astringency to the pear, while sweetness comes from sugar.
• If the pears are too sweet, you can add a slice of lemon while boiling.

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