Orange Muscat Pears

• 1 1/2 cups ( 1/2 bottle) sweet Muscat wine such as Muscat de Beaumes de Venise
• 3 tablespoons honey
• 1/2 cup orange juice
• 1/2 teaspoon ground coriander
• 6 firm ripe pears, peeled, cored and halved
• 3 tablespoons orange marmalade

1. Combine the wine, honey, orange juice and coriander in a non-reactive three-quart sauce pan.
2. Bring to a simmer and simmer for five minutes.
3. Add pears and cook until they are just tender, about 15 minutes.
4. Remove pears to a serving dish with a slotted spoon, draining them well.
5. Boil cooking liquid until reduced by half.
6. Stir in marmalade.
7. Pour syrup over pears.
8. Serve warm or cool.

wine, honey, orange juice, ground coriander, firm ripe pears, orange marmalade

Taken from cooking.nytimes.com/recipes/3711 (may not work)