Boil the pears with the wine, 4 tbsps of sugar, vanilla extract and lemon slice in 1 l of water for about 30 minutes.
Leave to cool, then keep in the fridge for about 8 hours (make it in the morning if you are going to serve it at dinner, or the night before if you want to serve it for lunch).
Then, peel the pears and gently remove the seeds, starting from the bottom. You need pears that still have their stem for best visual results.
Serve on a white plate, with caramelised sugar and/or black currant sauce.
To make black currant sauce, heat black currants with sugar in an amount equal to half or all of the currants, according to preference, over medium heat, stirring constantly to mash the fruit, for about 10 mins, or until they reach the consistency of a thick sauce.
To make caramelised sugar, heat sugar over low heat until it melts and becomes golden brown.