10 sm. firm under-ripe pears
1/2 bottle Sauternes or late harvest Sauvignon Blanc
1 c. sugar
Water

Preheat oven to 225 degrees.

Peel the pears neatly, leaving the stems intact. Take care to peel off the dried blossom at the base.

Place the pears in a deep, ovenproof glass dish or casserole that is just large enough to hold them, with as little space between them as possible. Pour the wine over the pears and sprinkle them with sugar. Add enough water to cover the pears.

Weigh down pears with a small saucer, so that they don't float up. Make sure there's enough "breathing room" so that the liquid can evaporate.

Bake for 7 to 8 four. I often do this overnight.

Allow to cool. Remove the pears to a platter, cover with plastic wrap and refrigerate. Boil down the liquid to about 1 cup. Allow this syrup to cool and then refrigerate.

Serve the pears with a little of the syrup. You'll need a fruit knife, fork or spoon to eat them comfortably. For a truly decadent pleasure, serve with whipped cream sweetened with some of the pear syrup. Serves 8 - one pear per person plus leftovers.