1 kg net of cooking pears
600 g of red wine
200 g of sugar
(1 tsp of vinegar)
2 tsp of cinnamon
1/2 tsp of ginger
1/8 tsp of cloves
a pinch of saffron.

Mix the wine and cinnamon, leave to rest (1/2 hour) and pass through cheesecloth several times.

Heat the wine with the sugar until the consistency of a syrup.

Peel the pears, cut them into quarters then poach them (30 minutes) in this simmering “syrup” (if Williams type pears poach for 10 minutes). Add ginger, saffron and cloves (possibly the vinegar) and let the pears cool in their “syrup”.