1/2 litre of «CAPIRETE» Sherry Vinegar
300 gr of sugar
3/4 litre of red wine
A cinnamon stick
Preparation: Peal the pears without removing the stalks. Reduce 50 cl of Sherry Vinegar with 300 gr of sugar until it attains a caramel colour. Add 3/4 litre of red wine, a cinnamon stick, orange peel, two cloves and the pears. Continue cooking until the pears are well done and the sauce has a thicker consistency. Serve warm with a ball of blue cheese ice cream.