Pears in Port Wine

• 4 ripe, firm pears
• 3 cups ruby port wine
• 1/4 cup sugar
• 1 jigger (3 tablespoons) Cointreau
• 2 teaspoons pure vanilla extract

1. Peel the pears, but leave them whole.
2. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright.
3. In a nonreactive saucepan, bring the port, sugar, and 2 cups water to a boil.
4. Place the whole pears in the liquid, lower the heat, and simmer, uncovered, for about 35 minutes, turning the pears occasionally, until they are tender.
5. Remove the pears with a slotted spoon and set aside to cool.
6. Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup.
7. Add the Cointreau and vanilla.
8. Place the pears upright in a serving dish and spoon the reduced syrup over them.
9. Chill for at least 2 hours before serving.

port wine, sugar, jigger, vanilla

Taken from www.epicurious.com/recipes/food/views/pears-in-port-wine-378758 (may not work)