Ingredients
4 to 6 pears according to size
1 bottle of  red wine with a high tannin content, like Corbières or Bordeaux
3 tablespoons fructose (Montignac)
Cinnamon, nutmeg
Pepper, pimento (sweet paprika)

Peel the pears and leave the stem.

Put the wine and pears in a large saucepan.

Bring to boil the wine and pears and cook for 10 minutes with the lid covering about two-thirds of the pan, to ensure the wine does not boil over. Remove from the heat and turn the pears.

Add 2 or 3 pinches of cinnamon, sweet paprika, grated nutmeg and freshly ground pepper and fructose. Return to the heat as before and cook for another 10 minutes.

Check the pears are properly cooked with the sharp point of a knife, and reserve on a separate dish.

Reduce the wine syrup in the casserole, stirring constantly to avoid it sticking on the bottom of the pan.  The syrup is ready when it is very thick.

Cut and arrange the pears in bowls or plate and coat with the syrup.