You will need:
Start by putting the wine and sugar into a pan and bring it to a simmer. While you wait for the wine to warm peel the pears and cut the bottom off so that they will stand up when cooked. When the wine is simmering add the pears and leave for 20-30 minutes or until soft when tested with a skewer.
Remove the pears when they’re soft and then turn the heat up on the wine. Boil the wine until it has reduced to a thin syrup. Depending on the ferocity of your flame and how much evaporated while the pears were cooking this can take anywhere from 5 to 15 minutes. Bear with it though and don’t give in to impatience; pears in wine soup would I’m sure be delicious but it’s not quite what you’re after. Serve the pears with their syrup.
This is a pretty effortless pudding; you really just ignore the pears and they change from being hard and pale to soft and blushing. The colour is wonderful; as you dig your spoon into the pear the inside is almost glowing surrounded by an autumnal border. If you use normal red wine you may want to add a little extra sugar, I didn’t add very much as the Elderberry wine was already fairly sweet. The pears flavoured the syrup and the wine flavoured the pears; an easy and decadently delicious dessert.