PEARS WITH BURGUNDY

Ingredients: 8 pears, 1 liter of Burgundy wine, 750g of sugar, 1 lemon. Procedure: Peel the pears and cut them in half. Remove the stems and seeds. Place in a saucepan and cover with the wine. Add the sugar and the seedless lemon, cut in half. Let it cook until very tender. Remove from heat and continue cooking the wine with the sugar until it thickens. Cover the bottom of the serving dish with the caramel and arrange the pears. Place in the refrigerator. Serve with Chantilly cream.