Pears Poached in Red Wine and Cassis

• 3 cups not-too-robust red wine, such as a Beaujolais or a Cotes du Luberon
• 13 cup mild honey, such as clover
• 1/4 cup creme de cassis liqueur
• 1 vanilla bean, cut in half lengthwise
• 1 cinnamon stick
• 1/2 cup dark or golden raisins
• Juice of 1/2 lemon
• 4 firm but ripe pears
• 1/4 cup lightly toasted slivered almonds

1. Combine wine, honey, and creme de cassis in a medium saucepan.
2. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil.
3. Reduce heat, cover and simmer 5 minutes.
4. Meanwhile, fill a bowl with water and add lemon juice.
5. Peel, quarter and core pears and drop into the acidulated water.
6. (This prevents the pears from discoloring.)
7. Drain pears and add to simmering wine.
8. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent.
9. Turn off heat and remove cinnamon stick.
10. Add almonds.
11. Serve warm or chilled.

red wine, honey, creme de cassis liqueur, vanilla bean, cinnamon, golden raisins, lemon, almonds

Taken from cooking.nytimes.com/recipes/1016374 (may not work)