Pears in Red Wine Sauce

Prepare the syrup by dissolving the sugar in the white wine in a large pan.
Simmer for 10 minutes.

Meanwhile :
Squeeze the lemon and put this juice in a cul-de-poule with water.
Peel the pears, keep the stems and a little skin at their base.
Using an knife, empty the center and seeds by the bottom.
Cut the bottom so that they can be stable upright on a plate.
(As you prepare them one by one, dip these pears in the water with lemon, to avoid tarnishing).

Then remove the pears from the cul-de-poule and dip them in the syrup.
Let them simmer until they become translucent, possibly turning them occasionally.
Then remove them from the syrup.
Reduce the syrup by 2/3.
Off the heat, add the blackcurrant cream, mix and let cool.

Set the pears in individual cups, topped with blackcurrant syrup.

Choose a blackcurrant cream (Cassis) with 20 % alcohol (stronger aromas).
This dish is also good just out of the fridge.
If you want to add some sliced almonds, roast them a few seconds in a pan without any butter.