on. Put them in a tall fireproof pot,
or earthenware crock. Add about 3
oz of sugar per pound of pears.
Half cover with red table wine, or
sweet dessert wine. Fill to the top
with water. Bake in a very slow
oven for anything between 5 and 7
hours, or even all night, until the
pears are quite tender.
These pears, deep rich-red or
amber gold by the time they are
cooked, are served cold in their
remaining juice (it can be
thickened to a syrup by a few
minutes’ fast boiling) with cream
or creamed rice separately. For an
even more festive and decorative