St Martin Pears in Red Wine / San Martin-peren in rode wijn

It was a nice dessert once we managed to cook them, but the way it's described in the recipe (cook uncovered in the oven) won't work. Even after one hour they were still completely hard - to my surprise even the bottom part which had soaked all that time in the red wine. We took them out and cooked them on low heat for another 30 min in a small, snugly fitting pan, covered, and then they were fine. They weren't very sweet, but in a way that was even better because it meant that it was nice and tart in combination with the vanilla ice cream. To our surprise the pears only took on the colour of the red wine on the outside, not the inside - not that that would matter at all.