Red Wine Poached Pears

4 Almost Ripe Large Bartlet or Anjou Pears

4 Cups Full Bodied Red Wine

3/4 Cup Granulated Sugar

2 Whole Cinnamon Sticks

Slice Of Lemon Zest


Carefully peel the pears leaving the stem intact. In a saucepan large enough to hold all four pears standing, heat the red wine, sugar, cinnamon and lemon zest until it comes to a boil. Reduce the heat and add the pears with stem end up. Cover the pot and simmer, spooning some of the poaching liquid over the pears from time to time. Cook until the pears are tender when pierced with a knife. Remove the pears from the liquid and set them aside for now. Remove the cinnamon and lemon zest and bring the poaching liquid back to a boil. Continue to boil until it has thickened and is reduced by at least half. Cool. Serve the pears with a little of the thickened syrup on top, or in any of the options described above.