In wine, add sugar and cloves, put the peeled pears. Cook after boiling for 12-15 minutes. It's not an optical illusion, and I was not mistaken in the pot is really 3 pieces, but I for the life of the reinsurer, so I decided, just in case, make another one.

Remove pears and leave to cool.

Make the caramel. I took a Cup of sugar and heated it in a pan with 2 tablespoons of the wine, which was cooked pear. As though you would like to prevent future caramel - don'T do it. Otherwise it will be opaque. To distract and occupy your hands, take a baking sheet, turn over and coat the bottom with vegetable oil. When all the sugar has dissolved and bubbles on the surface will only begin to change color to Golden, take the pan off the fire, put the nuts (in my case, hazelnuts) and mix gently. Pour the caramel on a baking sheet and flatten. BE VERY CAREFUL!!! The caramel is very hot and can easily burn yourself (like I did).

The bottom of the pear slightly trim for stability. The top cut "on the shoulders". For the "bridge" from the caramel very carefully separate the stripes, I made a hot knife.

I think it's a good idea for a romantic dinner.