In this recipe I used bergamot pears (brown ones)
Step by step
Select 6 evenly-sized pears, wash them, and leave the tails intact for a more exotic appearance.
Peel the pears gently, remove the stem, and squeeze lemon juice over them to prevent browning.
Combine wine, sugar, and cinnamon in a pot, and bring to a boil. Reduce heat and let it simmer for 5 minutes.
Place the pears in the wine mixture and simmer for 15 minutes until soft.
Add water or rotate the pears if needed to ensure even cooking.
Carefully transfer the pears to a plate and allow them to cool.
Place each pear on a plate and trim the bottom if necessary to ensure stability.
Garnish with whipped cream using a piping bag or a sturdy plastic bag with a corner snipped off.
Refrigerate for 10-15 minutes.
Simmer the wine mixture for an additional 15 minutes to create a concentrated syrup.
Allow it to cool before drizzling over the whipped cream-topped pears.