Spiced Pears in Red Wine

Bose pears are ideal for poaching, as in this recipe, and will soak up the color of the red wine. For a more intense flavor, prepare the pears a day in advance and let them steep in the wine overnight.

Assemble these supplies:

• 2 cups red wine
• 2 cups sugar
• 2 whole cloves
• 1 cinnamon stick, 11/2 to 2 inches long Y2 teaspoon grated lemon peel
• 1/2 teaspoon grated orange peel
• 4 Bose pears (4 to 5 ounces each) 1 tablespoon cornstarch
• 4 mint sprigs for garnish (optional)

Steps in preparation:

1. In medium-size saucepan, combine wine, sugar, cloves, cinnamon stick, and lemon and orange peels. Bring to a boil over high heat, then cover and reduce to a simmer.
2. Peel pears, leaving stems intact. Stand pears upright in wine, stem side up. If necessary, add water so that liquid barely covers pears.
3. Cover pan and poach pears until tender, 20 to 25 minutes.
4. Remove from heat. Uncover and allow pears to cool in liquid. With slotted spoon, transfer pears to dessert plates.
5. Bring wine mixture to a boil over medium-high heat and boil until reduced to 1 cup, 8 to 10 minutes.
6. In small bowl, mix cornstarch with 3/4 cup cold water. In a slow, steady stream, add boiling wine, whisking until incorporated. Lower heat to medium and stir sauce until thick enough to coat spoon, 2 to 3 minutes.
7. Pour sauce through fine sieve set over bowl and let cool.
8. When sauce has cooled, pour V4 cup around each pear, and garnish each serving with a mint sprig if desired.

LEFTOVER SUGGESTION

Use leftover raw fennel by chopping it up and adding it to salads, meat balls, or meat loaf. Or, braise the fennel and serve it with poultry or veal.