I’ve tasted versions of this in various places, and honestly I can't remember where the first place was but basically it gets down to pears poached in Chianti wine. There is sugar in there too. I like to use a high proof, clear pear eau de vie like Poire William or else grappa for the fireworks part of the show. I like setting stuff on fire. A true Poire William is expensive so a bit of a splurge just for this recipe, but of course you can drink the rest by itself. This is an easy dessert but a rewarding one.

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