Port-Poached Pears

• 2 firm pears, about 1 pound
• 1/2 lemon
• 2 cusp dry red wine
• 1 cup Ruby Port
• 3 -inch cinnamon stick
• 4 whole cloves
• 2 (3 by 1-inch) strips fresh lemon rind
• 1/4 cup sugar

1. Peel the pears and put them in a bowl of cold water acidulated with the juice of the lemon.
2. Cut the pears into slices and return sliced pears to acidulated water.
3. In a small saucepan combine the red wine, the Port, the cinnamon stick, the cloves, and the rind, bring the liquid to a boil, and boil the mixture for 5 minutes.
4. Add the sugar and simmer the syrup, stirring, until the sugar is dissolved.
5. Add the pear slices, drained, and simmer them for 5 to 7 minutes, or until they are tender.
6. Let the pear slices cool completely in the syrup.
7. The pear slices may be prepared up to this point 1 day in advance and kept covered and chilled in the syrup.
8. Divide the pear slices among 4 bowls and spoon some of the syrup over each serving.

firm pears, lemon, red wine, cinnamon, cloves, lemon rind, sugar

Taken from www.foodnetwork.com/recipes/port-poached-pears-recipe.html (may not work)