Pears Stuffed with raspberry sauce of granada

INGREDIENTS

4 large pears little maduras1/2 litre of semi-dry red wine1 Grenada1 DRAM of Madeira wine2 dozens of raspberry frescas2 azúcarnata abundant tbsp. whipping
helado de leche merengada

PREPARATION

1 - Peel pears, remove the heart and the stem, but leave them whole, by hollowing out with cleanliness.
2 Place the pears in a deep saucepan, cover with cold red wine, the Madeira and desleído sugar and slowly bringing them close to boiling. Lower the temperature a bit, let them make it to the Dente, ensuring liquor thickens slightly. To do this, please shake the Pan occasionally.
3 - Reel off the grenade.
4 Carefully drain the pears and collect the liquor of cooking in a bowl, where put the grain of granada.
5. Meanwhile, fill the pears with raspberries and put them in the tray to serve. Mount the cream and get the ice cream in the freezer so it's not too hard.

Council: Sprinkle with the pomegranate pears and their juices, leaving covering almost all the plate.