In a large saucepan, bring the juice of half a lemon to a boil with the sugar, blackcurrant and wine, add the pepper, cloves and wild thyme.
Peel the pears, leaving their stems; lemon.-as you go, submerge them in the pan, they must be completely covered
Cook them for about 20 minutes over low heat. Drain them. Reserve in the refrigerator.
Filter the cooking juice and reduce it by half until it becomes syrupy. Let it cool. Present the pears on plates or in bowls.
Cover them with the juice
Garnish with a sprig of fresh wild thyme or half-slices of lemon.
Serve chilled.
