Put the Nebbiolo in a pan with the sugar and the spices.
When it boils, add the pears and let it cook on a slow fire for a bit more than an hour, keeping the consistence of the fruits under control with a knife or a stick.
The wine must initially cover the pears, then it can reduce; if so, cover the pan with a lid.
Once cooked, take the pears away and let the wine consume another bit, if necessary, until it becomes a kind of syrup.
Then strain it and put it on the pears; cover them then with sugar.
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