Peel the pears, cut them in half and remove the cores.
Make the sugar with some water until it is dissolved.
Then put the pears in the sugar water form and cook them at low temperature. When the pears are soft, remove the pan from the stove and let them cool in the syrup.
Remove the cooled pears from the syrup and drain them.
Then heat the currant jam over moderate temperature and spread it through a sieve. Melt the starch flour with a little water and add it to the jam. Bring to the boil and then cool. Stir the cherry liqueur into the cooled jam.
Drain the candied cherries previously soaked in warm water and add to the currant sauce.
Form 1/4 of the finished currant sauce on each dessert plate.
Place the cooled, cooked pear half on top. Whip the whipped cream until stiff and decorate the pears with a cap of whipped cream. Shortly before serving, garnish the finished “Pear in the Garden” with chocolate decor leaves and bring to the table with a spoon and fork.