Peel, core, and cut pears into 8 pieces.

Slide them into a pot with 4-6 tbs of sugar;

2 tsp of lemon juice, fennel seeds, 200 ml of white wine;

and 300 ml water.

Bring to boil and skim off the scum.

Bring down the heat to simmer.

Put a lid or cartouche over the pear.

Cook for more than 30 minutes. Take the pears out.

Deglaze the liquid to a syrupy consistency.

Pour over the pears and serve.