Beet-and-Wine-Infused Poached Pears

• 2 cups dry red wine
• 1 cup fresh beet juice
• 1/3 cup sugar
• 1/2 lemon
• 1 small cinnamon stick
• 1/2 cup creme de cassis
• 4 ripe Bosc pears, peeled

1. In a medium saucepan, bring the wine, beet juice, sugar, lemon, cinnamon stick and 1/4 cup of the creme de cassis to a boil.
2. Simmer over moderate heat for 5 minutes, stirring to dissolve the sugar.
3. Add the pears, cover and simmer over moderately low heat, turning once, until just tender, 15 minutes.
4. Using a slotted spoon, transfer the pears to a bowl.
5. Boil the poaching liquid over moderately high heat until reduced to 1 cup, 13 minutes.
6. Stir in the remaining 1/4 cup of creme de cassis.
7. Pour the syrup over the pears and let cool completely, then refrigerate until chilled, 30 minutes; discard the cinnamon stick.
8. Serve the pears with the syrup on a platter or in shallow bowls.
9. Serve with vanilla ice cream.

red wine, fresh beet juice, sugar, lemon, cinnamon, creme de cassis

Taken from www.foodandwine.com/recipes/beet-and-wine-infused-poached-pears (may not work)