To make this recipe from the Lion Verd in Putanges you will need:
4 pears, 50cl of poiré, 200gr of sugar 10 gr of cinnamon and 300 gr of blackcurrants.
Peel the pears, keeping them whole and cutting a slice from the base for presentation. Bring the other ingredients to the boil and strain over the pears. Poach for 10 minutes and then let them cool completely. Serve with a scoop of blackcurrant sorbet, decorate with a strawberry.