Pears Poached in Beaujolais

• 6 firm but ripe pears, such as Comice or Bartlett
• Juice of 1/2 lemon
• 1 bottle Beaujolais or other fruity red wine
• 1/2 cup mild flavored honey, such as clover
• 2 tablespoons peppercorns
• 1 cinnamon stick

1. Fill a bowl with water, and add the lemon juice.
2. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
3. Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan.
4. Add the wine and honey, and bring to a gentle simmer.
5. Simmer 10 minutes.
6. Drain the pears and carefully add to the wine.
7. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid.
8. Discard the cheesecloth bag.
9. Place the pears in serving dishes.
10. Return the wine to the saucepan, and bring to a boil.
11. Reduce by half of its volume.
12. Spoon over the pears.
13. Serve warm, room temperature or chilled.

bartlett, lemon, red wine, honey, peppercorns, cinnamon

Taken from cooking.nytimes.com/recipes/1014037 (may not work)