These pears are hard and brownish intended for cooking, traditionally red wine (Nebbiolo, Barbaresco, etc. ..)
Today I found a kilogram of Sec Martin and I are quick to cook because we like a lot. Wash pears and
tegiarle in half if they are not small enough.
Put them in a pot with a glass of water and cover them so much wine (I used Barbera, about 600 ml), two
lemon peel, 5 -6 cloves, a piece of cinnamon stick and 6 tablespoons sugar.
Cook until the pears are tender, about an hour.
Then remove the pears, the wine was filtered (if necessary, cook it a little, to be syrupy)
and pour over pears.
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