Peel and halve the pears and cut out the core, flower and stem base in a wedge shape. Melt the sugar in a saucepan at 3/4 the heat and let it caramelize until light brown. When it no longer contains any lumps, deglaze with the red wine and stir vigorously so that the resulting sugar plate dissolves again. Stir in the zest and cinnamon, put the pear halves in and simmer gently over a medium heat for 5 - 10 minutes. The time depends a bit on the hardness of the pears ... and mine were "rock hard" and took 10 minutes. You should still have some resistance when piercing with a sharp knife, because they still cook while baking. So please find out the time for yourself.

When you are done, lift the syrup from the cooking and "park" it on a plate (no paper towels, otherwise they will stick). Let the syrup cool for the batter. For the brittle, put the walnuts in a plastic bag and use the meat tenderizer (or pot) to grind into small and a few larger crumbs. Then mix them in a bowl with 2 tablespoons of sugar and 1 tablespoon of water and let them steep until you use them.

Line a size 20 springform pan on the bottom with baking paper, grease the edge. Beat the butter, sugar, vanilla sugar, salt and zest until frothy. Work in the eggs one after the other. Mix flour with baking powder, sieve and mix alternately with the syrup of the pear with the butter mixture. Now preheat the oven to 180 ° O / bottom heat.

Pour the dough into the mold, smooth it out slightly, gently press in the pear halves with the curvature facing upwards and spread the walnut crumble on the surface.

The baking time on the 2nd rail from the bottom is 50 minutes.