Dessert

For 8 people:
- 1 kg of pears (Passe Crassane winter pears)
- 1 bottle of Chablis
- 200 g of sugar
- 100 g powdered almonds
- 2 zests of orange
- 2 zests of lemon
- 30 cl of crème fraîche

1 - Peel the pears and cut them into 8 pieces
2 - Bring the Chablis, sugar, powdered almonds and citrus zest to the      boil. Add the pears and cook for 10 to 15 minutes.
3 - Serve lukewarm on individual plates with a dollop of cream in the middle.