Pears in sugar syrup

Peel the pears, leaving the core intact. Immediately, until the pears have darkened, carefully put them in a deep saucepan, completely soaking them with wine (if necessary, you can add a little water). To prevent the pears from floating up, put a plate on top, right on top of them. Pears should be completely immersed in liquid.
Heat the liquid over medium heat, not allowing it to boil. Reduce the heat to low and cook the pears for about 25 minutes, until they become soft and are easily pierced with a knife. The cooking time can be different, depending on the size, variety and degree of ripeness of pears.

Remove the pan from the heat and cool completely. In the same saucepan, covered with a lid, pears need to be put in the refrigerator for a few days to let them brew.
After 4-5 days, take out the pears and put them back to cook until the liquid acquires the consistency of syrup. Remove from heat and cool.
Meanwhile, with a mixer, beat the cream with sugar and cardamom to a thick foam. Cool to room temperature.
Before serving, put the pears in sugar syrup in a dish and sprinkle with white wine. Serve with cream.