The photo products for cooking. The process is a little extended time, but labor costs there are low, most of the time the pear will stand.

Pears wash, remove the sticks and often prick with a fork.

Cane sugar from the Mistral, wine and water boil the syrup. Slightly cooling.

Pears dipped in warm syrup and leave to soak for 12-24 hours. Then cook in several stages. Bring to boil, boil for 5-10 (no longer) minutes, leave to infuse for 6-8 hours. And so to cook until until the syrup becomes like caramel, pour into a bowl the cooled syrup and hold your finger on it. If the track remains for some time clean, then the caramel is ready. It took me 5 brews in 6 hours, you may need more, depends on the richness and density of pears.

Here are beautiful pears in a stunning caramel get. The alcohol in the process all evaporated, leaving a pleasant, grape aftertaste and aroma.

These pears can be cold to spread out in sterile jars, they are stored great through a dense caramel. The photo is hard to see the pears as the caramel turns dark.

Serve as an additive to pancakes, fritters, very tasty with ice cream.