Klassische Birnen in Rotwein mit Zimt geschmort

Zutaten

• 8 stewing pears (e.g. Gieser Wildeman)
• 500 ml red wine
• 250 ml water
• 150 g granulated sugar
• 2 cinnamon sticks
• 4 cloves
• Peel of 1 orange (unsprayed)

Zubereitung

1. 1

   Peel the stewing pears but leave the stems intact. Stand them upright in the pan so they remain whole and neat.Add the red wine, the water, the sugar, the cinnamon sticks, the cloves and the peel of the orange to the pan.Bring everything slowly to a boil over medium heat. Stir briefly until the sugar has dissolved.Turn the heat down, put the lid on the pan and let the pears simmer gently for 2 to 2½ hours. Turn them carefully halfway through so they colour evenly on all sides.Check if the pears are tender by gently inserting a skewer. It should glide through easily.Remove the pears from the pan and set them aside. Boil the liquid on high heat down to a light syrup, about 10 to 15 minutes.Pour the syrup over the pears and serve them warm, or let them cool and store them in the refrigerator. They only get better the next day.