Martin sec in wine
More than a fruit, a sweet discovery
Place the whole pears, washed and dried, in a saucepan so that they form an even layer. Pour in the wine, a little water, the sugar and the spices. Leave to cook on a low heat for about an hour. Once cooked, remove the pears and reduce the juice a little more over a high heat. Place the pears on a serving plate, drizzle with the cooking juices and serve.
- 12 pears of the 'martin sec' variety
- 1/2 litre of red wine
- 200 g sugar
- 1 stick of cinnamon
- 2 cloves