How to make
Peel the pears, but keep their stems. Cut their bottoms so that they can stand firmly straight up and clean their seeds from the bottom as carefully as possible, because the goal is to preserve their shape and stay whole.
Heat the water, wine and sugar to a boiling point and reduce the heat to a minimum. Dip the pears in the liquid straight to their stems. To do this, use a suitable pot with a bottom wide enough to hold and hold the pears straight up, but also deep enough for the liquid to cover the pears.
If the fruit are well ripened, the poaching process is 5-10 minutes and be careful, so that they do not fall apart. And if they are hard, which is preferable in this recipe, it can last from 20 to 30 minutes.
Then carefully remove them from the liquid and allow them to drain and cool. Meanwhile, prepare the caramel sauce by caramelizing the sugar with the butter over low heat so that it does not burn and add the cream at the end.
Be careful, because the hot caramel can spray you and that is unpleasant. Serve the pears, covered with the caramel sauce. This is not the classic French recipe in which the pears are poached in red wine and aromas and are served dipped in it or drizzled with vanilla sauce.
But many varieties of poached pears do exist and are present in the menu of most gourmet restaurants. I personally consider them an exquisite dessert.
