- Peel the pears and cut them in half, place them in a pot and add Sanson Wine, the cinnamon stick, the cloves and the sugar. Boil for 30 minutes over low heat until the pears are soft and the syrup is obtained.
- Pastry cream: In a large bowl add half of the sugar together with the milk. Bring to heat, stir continuously until the sugar dissolves.
- In another bowl, beat the eggs with the other half of the sugar in the mixer and beat to white, set aside and add the cornstarch. Once the milk is hot, add a little of the milk to the previous mixture to lower the temperature (do this off the heat). After mixing take it to the fire and let it take consistency, it should be like a wash, set aside and cool.
- Whipping cream: Whip the cream with the powdered sugar to whipped cream.
- Mix the pastry cream with the whipped cream.
- Assembly: Dip the sweet square cookies one by one with Sanson Wine by spreading them in a mold, pour a layer of the mixture and repeat the process.
- Place the pears on top of the mixture and cover them with the syrup.
- Let stand in the refrigerator for 2 hours.
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