method
1. Combine the sugar, redcurrant jelly, and cinnamon stick in a saucepan wide enough to hold all the pears upright so that they fit snugly and will not fall over.
2. Add 250 ml (8 fl oz) water and heat gently, stirring, until the sugar and jelly have dissolved.
3. Peel the pears, leaving the stalks in place. Carefully remove as much of the core as possible without breaking the fruit.
4. Stand the pears upright in the pan, cover, and simmer gently for 15 minutes.
5. Add the wine and cook, uncovered, for 15 minutes more.
6. Remove the pears carefully with a slotted spoon, arrange them on a serving dish and keep warm.
7. Remove the cinnamon stick from the saucepan and add the almonds.
8. Boil the liquid remaining in the pan rapidly until it is reduced to a thin syrup.
9. Pour the syrup over the pears and serve warm.
10. This dessert can also be served cold. Pour the hot syrup over the pears, leave to cool, then chill before serving.
