Well the big Christmas feasting is almost over but if you are still feeling cookie, then this recipe is a great one that I tried out and it tasted great. The pears I used were Italian, but any ripe pear will do. Not too soft though. What you need: 2 Pears 2 Tablespoons finest French Cognac / brandy 2 Tablespoons Ginger Wine (I used Stones Red label) 1 cup Demerera Sugar What you do: In a frying pan (or saute pan) add sugar, brandy and ginger wine to the pan on medium heat(don’t want to burn off the alcohol). Stir…