For Poires Belle Angevine, core peeled pears carefully from the base but leave the stalks on1. Poach them in a syrup made from red wine and sugar to taste, infused with a cinamon stick and a bruised strip of lemon peel2. When tender, cut a slice from the base of each, set them upright in a shallow serving bowl and reduce the syrup until thick but not caramelized3. Cool, and correct the sweetness with lemon juice or more sugar; spoon over the pears and chill. Sprinkle with pear brandy, if liked, before serving.
1The presentation for this is simply gorgeous, but if you
2In keeping with most of her work, Hughes-Gilbey is notably unspecific with quantities. I used nearly a cup of sugar to a bottle of wine just because I really liked the big flavor that it seemed to be bringing out.
3I cooked it down to a little more than one third of its original volume.