Remove the peel from the pears, without touching the cuttings. In the lower part, cut a small circle - for the stability of the pear on the bottom of the pan.
Boil the wine along with sugar, cloves, vanilla and cinnamon.
Put the pears on the bottom, close the lid and hold for 45 minutes, maintaining a gentle boil. From time to time, you need to check the level of the wine and make sure that it covers the pears completely.
Put the prepared pears into a dish with a jumper. Remove the cinnamon, cloves and vanilla from the wine in the saucepan. Cool it down.
Sprinkle a small amount of powdered sugar.
Cover the pears with foil or plastic wrap and put in the refrigerator.
Served sour cream separately.
Dry red wine made from Ojaleshi grapes cultivated in Samegrelo, mountainous region in Western Georgia.
Light ruby color. Aromas of violets and sour cherry. Sophisticated and elegant palate with notes of cherry and raspberry, followed by long lingering fruity finish.
Best served with white meats, beef and lamb stews and soft cheeses.