4 large pears Williams
6 tablespoons pear brandy
¼ of dry white wine
1 small glass of water
cream ¼ l
1 sachet of vanilla sugar
4 maraschino cherries.
Peel the pears, removing the stalks and stems, put them on a serving plate and moisten also internally with a little brandy.
In a saucepan, pour the white wine with the water, then add the sugar and cloves and vanilla bean cut in half in length.
Boil it stirring often, then soak the pears putting them vertically and continue cooking for 20 minutes in a covered pot and moderate heat.
After this time, remove the pears, drain them gently and let cool.
In a separate bowl whip the cream with the vanilla sugar and add the remaining pear brandy. At this point, put it in a pastry bag, then put the pears in cocktail glasses and add a bow on top of cream. Create decorative cream flakes around pears and finally decorate the center of each pear with a maraschino cherry sunk into the cream.