Burgundy-poached pears

• 8 Bartlett or Comice pears, ripe, yet firm (see note)
• 1 bottle red Burgundy wine, approximately (see note)
• 1 cup sugar
• 1 cinnamon stick
• 1 vanilla bean
• Zest of one lemon
• Mint leaves, for decoration

1. Carefully peel the pears, leaving the stems intact.
2. In a deep saucepan, bring the wine to a boil with the sugar, cinnamon, vanilla bean and lemon zest.
3. Reduce the heat so that the mixture is simmering slowly and add the pears.
4. Poach them until they are tender, about 25-35 minutes.
5. Remove from heat and let the pears remain in the liquid until serving time.
6. To serve, decorate the top of each pear with a mint leaf and serve with a spoonful of the poaching wine.

bartlett, wine, sugar, cinnamon, vanilla bean, lemon, mint leaves

Taken from cooking.nytimes.com/recipes/6140 (may not work)