Poached Pears With Pepper and Bay Leaf

• 4 firm but ripe pears
• Juice of 3 lemons
• 2 cups dry white wine
• 1 cup sugar
• 2 cups water
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon pink peppercorns
• 1 bay leaf, lightly crushed
• 3 tablespoons pear eau de vie

1. Peel pears, cut in half vertically and remove cores.
2. Place pears in bowl with juice of one-half lemon and enough water to cover.
3. Set aside.
4. Place remaining lemon juice in large, heavy saucepan with wine, sugar, water, peppercorns and bayleaf.
5. Bring to boil, lower heat and simmer 20 minutes.
6. Drain pears and add them.
7. Simmer 10 to 15 minutes, until just tender.
8. Transfer pears to bowl with slotted spoon; be sure to drain well.
9. Boil down cooking liquid until about three-quarters cup, 10 minutes or so.
10. Remove from heat, discard bay leaf; stir in eau de vie.
11. Pour over pears; serve at room temperature.

lemons, white wine, sugar, water, black peppercorns, peppercorns, bay leaf, pear eau de vie

Taken from cooking.nytimes.com/recipes/4481 (may not work)