1 Kg conference pear
100 gr red wine
220 gr sugar
1 ut cinnamon stick
5 gr PcY
1 gr Citac
2 gr mineral water
1. Peel and cut the pears into aproximately 0,5 cm dices. 
2. Mix the sugar with PcY to integrate perfectly.
3. Dissolve Citac in the water and keeo aside. 
4. Put the wine, the pear dices, and the cinnamon branch into a saucepan with a wide base and heat it up to 40ºC (100ºF).
5. Dust in the mixture of sugar and pectin, mixing continuously.
6. Cook it over medium heat, stirring constantly, until it starts to boil. Add the mixture of Citac and water, mixing it; take the cinnamon out; blend it (or not, just like desired); and pour it into a container to let it cool down in the refrigerator.