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Put the wine, 300 grams of sugar and orange and lemon zest in a pot that can flambé and bring to a boil.
Peel the pears leaving the stems intact, and remove the lower end with the tip of a small knife. Put the pears in the hot red wine, cover with a circle of aluminum foil and simmer for 20 minutes, until they are tender when sticking the tip of a knife. (The cooking time depends on the ripeness of the pears). Remove the pears from the wine and let cool.
Boil the red wine and reduce the heat to slow for 15 minutes to reduce to one third of its volume. Add the grape marmalade and let it melt completely; strain and cool.
Peel the oranges with a vegetable peeler, avoiding the white part. Cut the skin into thin strips and put in a pot with cold water. Wait for it to boil, strain and wash well in cold water. Drain the skin and reserve.
In the same pot, mix the sugar with the remaining 250ml of water and boil until the sugar dissolves. Add the drained skin, reduce the heat and simmer for 2-3 minutes, until the syrup thickens and the skin has absorbed the sugar and is transparent.
Place the pears in a serving bowl and bathe with the sauce. Sprinkle with orange peel and garnish with mint. Decorate with raspberries.
PRESENTATION
For the pears to darken, leave them to soak the cooking liquid overnight.
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