Recipe: Pears with Blackcurrant

1- bring the wine to a boil (I use a bottle of cahors that I complete with North African wine but you can do the reverse) with the spices and flame

2- remove the core from the pears with a vegetable peeler from the bottom without going all the way to the stem which must remain, peel the pears, always leaving the stem, coat with lemon juice as you go to prevent oxidation and arrange the pears in another pot in a staggered pattern so they are wedged without quite touching (for uniform color during cooking)

3- pour all the wine over the pears and cook for 1 hour at a gentle boil

4- place the pears very carefully upright on a draining rack (especially do not pick them up by the stem!) during the following steps

5- reduce the wine by half and reserve half of the reduction.

6- continue reducing the unreserved wine until it has the consistency of jam (approximately 3/4 reduction - depending on the sugar content of the blackcurrant liqueur) and add 3 sheets of gelatin previously softened in cold water to the hot reduction. dissolve well and mix.

7- divide the gelled blackcurrant reduction into 6 beautiful glasses and wait for the beginning of setting (gelification) before placing the pears on top: the gelification point should be tested from time to time very gently because the pears must find stable footing by sinking minimally into the jelly; before placing the pears which must remain perfectly upright, test their footing and rect