Pears in wine

Pears in wine are divine food! This French dish can be prepared for guests, or you can simply, without any reason, pamper your loved one with it. The culinary recipe of this exquisite dessert is surprisingly simple.
First, carefully peel the pears, leaving the petiole, for which the boiled pear will be convenient to take. We put the peeled fruits in a small saucepan and pour them with any red wine: sweet juicy pears are better cooked in dry wine, slightly unripe – in semi-sweet. Then we add sugar and cinnamon to the wine, cover the pan with a lid and cook the pears on very low heat for 25-30 minutes. Pears should become soft and turn pink on the outside, but at the same time remain intact. I prefer to use hard pears for this dish, which do not boil and retain an attractive shape.
Carefully remove the cooked pears from the pan and put them in the creamers – one pear for each serving. The wine in which they were cooked, carefully thicken, pouring starch into it and gently stirring, and then cook the mixture for another 2-3 minutes, without stopping stirring. Now take out the cinnamon stick and pour the pears with the resulting tender sauce.
Pears in wine should be kept in the refrigerator for an hour before serving. On top, you can decorate the dessert with whipped cream, or you can leave everything as it is.