Preparation : 160 min
• 3 or 4 Botzi pears per person
• 1 l red wine
• 300g brown sugar
• 1 cinnamon stick
Wash the pears, take the "eye" out and leave the stalk. Cook the wine, sugar and cinnamon for 30 to 40 min. Add the pears, cook about 1h30. Test the pears, they should be well cooked, a little shrivelled. Reduce the cooking juice into a caramel and pour it over the pears.
Cuisine & traditions au Pays de Fribourg. Editions La Sarine.