Cut the rabbit into 1/8 pieces. Put to brown in a casserole with oil. Carve the onion and garlic and add them to the casserole.
Once the sofrito takes color, add the glass of wine and let evaporate. Add water to cover the rabbit and simmer to let it cook.
Peel the pears, open them up and down and remove the eye. Flour them and fry them. Reserve.
10 minutes before cooking the rabbit, add the pears. Add a good amount of Pedro Ximenez.
Turn off the heat and let rest for a while. The rabbit should be soft, that is, well cooked.