Pears Poached In Beaumes-De-Venise And Honey

• 1 375-millileter bottle Muscat de Beaumes-de-Venise
• 1 1/2 cups water
• 1/2 cup honey
• 2 pounds firm, ripe pears, preferably Bartlett or Bosc

1. Combine the Muscat, water and honey in a large noncorroding saucepan.
2. Bring to a simmer over medium heat.
3. Meanwhile, peel the pears neatly with a vegetable peeler, keeping the stem but removing the blossom end.
4. Drop each pear into the simmering liquid as you peel it.
5. Lay a piece of parchment paper directly on the pears to keep them moist.
6. Lower heat so that the liquid is just under a simmer.
7. Cook until the pears are barely tender when tested with a knife in the blossom-end side, about 30 to 40 minutes, depending on the size of the pears.
8. Remove the pears and cool in a container in a single layer.
9. Increase heat and simmer the cooking liquid until reduced to about three quarters of its original volume, about 20 minutes.
10. Cool separately from the pears.
11. When pears and syrup are both cool, combine and refrigerate until cold, preferably overnight.
12. Serve with creme fraiche and crisp cookies.

venise, water, honey, firm

Taken from cooking.nytimes.com/recipes/22 (may not work)