Serves 2:

500 ml dry red wine
120 ml heavy cream
100 g sugar
3 tablespoons cream cheese
3 cloves
2 pears
2 tablespoons powdered sugar
juice of 1 orange
peel of 1 orange
1 cinnamon stick
1 teaspoon vanilla sugar
A handful of brown sugar
A handful of roasted hazelnuts

Pour wine in a saucepan, add sugar, orange peel and juice, cinnamon, and cloves. Bring to a boil and simmer on low heat for five minutes. Peel the pears, cut in half lengthways, carefully remove the core. Place in the pan, simmer for around 20 minutes, turning occasionally. Remove pears and leave out to cool. Remove the spices. Turn up the heat and boil the wine 5-10 minutes until it has reduced and thickened.
Beat the cream cheese, heavy cream, powdered sugar and vanilla sugar with a mixer.
Chop the hazelnuts roughly. Melt sugar in a skillet on low heat. Stir in the nuts. Remove from skillet and chill on a plate. Crush lightly with a pestle.
Serve the dish: spread the cream on the plate, place the pears on top, pour the wine reduction over the pears and top with the hazelnuts.