Pears Poached in Spiced Red Wine

• 6 firm-ripe large pears, such as Anjou or seckel pears, peeled, stems left intact
• 1 (750 ml) bottlefruity red wine, such as a California Burgundy
• 1 lemon, peeled, white pith removed, sliced
• 4 whole cloves
• 34 cup sugar
• 1 12 teaspoons vanilla extract
• 3 cinnamon sticks (each 2 inches)
• 1 piece lemon zest (1 inch)
• 6 fresh mint leaves, for garnish

1. Place the pears and the wine in a nonreactive medium-size saucepan.
2. Be sure the wine completely covers the pears.
3. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears.
4. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes.
5. Transfer the pears to a serving bowl.
6. Reduce the poaching liquid over high heat by one-third to concentrate the flavors.
7. This may take up to 15 minutes.
8. Pour over the pearscinammon sticks and alland let cool.
9. Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine.
10. They will turn a beautiful vermillion color.

intact, red wine, lemon, cloves, sugar, vanilla, cinnamon, lemon zest, mint

Taken from www.food.com/recipe/pears-poached-in-spiced-red-wine-341815 (may not work)