A traditional dessert throughout Spain, although its origin is usually located in the Cantabrian coast (north of the country).
INGREDIENTS (4 people):
• 4 pears (1 per person preferably large and hard meat)
• 1/2 cup of red wine (100 ml)
• 1/2 cup of sugar (used as a measure the same glass used for wine)
• 1 lemon peel
• 1 cinnamon stick
We peel the pears and place them in a small saucepan. The pears should be "tight" but not crowded on top of each other.
Add the wine incorporating the lemon peel (without the white part because it is bitter) and the cinnamon stick.
We put on medium heat so that it is done slowly. The cooking time depends on the hardness of the pear, but ranges from 10 to 20 minutes. After this time we add the sugar and without stopping stirring we keep it for about 15 minutes. If it gets dry we add a little more wine.
They are served at room temperature bathed in a little broth.
Delicious and easy, even if you do not like pears.