Separate the radicchio leaves. Wash, drain and cook over high heat in a pan with a little olive oil, 1 tbsp sugar and a pinch of salt. After about 5 minutes, remove the radicchio and add 3/4 cup red wine to the pan juices. Let reduce until syrupy. At this point, add 1 tsp of beef extract dissolved in 1 tbsp of boiling water. Add the radicchio back to the pan to reheat it. Then transfer to a serving dish with its sauce. Garnish with pear slices and chives. Serve hot.