Scarlet Poached Pears

• 2 cups Orange Muscat such as Essencia (from a 750-ml bottle)
• 1 medium red beet (1/4 pound), peeled and sliced
• 1 tablespoon sugar
• 2 teaspoons fresh lemon juice
• 1 (2-inch) cinnamon stick
• 2 Turkish bay leaves or 1 California
• 3 small firm-ripe pears (3/4 to 1 pound total), such as Forelle, peeled, halved lengthwise, and cored

1. Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
2. Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.

orange muscat, red beet, sugar, lemon juice, cinnamon stick, turkish

Taken from www.epicurious.com/recipes/food/views/scarlet-poached-pears-243611 (may not work)