Rod and I aren’t big on desserts, but when we have friends over for dinner I like to have something sweet on hand to end the meal with.  Fresh fruits make a nice light ending, and these poached pears are just that, with the added bonus of being easy to make and make an elegant presentation.  Add this to your easy gourmet repertoire. 

1 pear per person (Bartlett or Bosc work nicely)
1 qt. water
5 or 6 T lemon juice
1/2 C sugar
1 C water
1 cinnamon stick
1 bottle red wine of your liking

• Peel the pears leaving the stems intact. 
• Add the lemon juice to the quart of water in a bowl large enough to accomodate the pears. As you peel the pears, place them in the lemon water to prevent discoloring.
• Place the sugar and cup of water in a non-reactive saucepan. Over medium heat, stir the mixture constantly until all of the sugar dissolves, then bring the syrup briefly to a boil. Reduce heat to medium-low, add the pears, cover the pot leaving the lid slightly ajar, and poach the pears for about 20 minutes.  Remove one pear with a slotted spoon and insert the tip of a sharp knife into the base of it.  When it meets only slight resistance the pear is almost done.  When they are all done, remove them to a plate. Reserve the simple syrup.
• Pour the bottle of wine into the simple syrup and bring to a boil over high heat.  Boil the wine for 3 or 4 minutes to reduce it slightly, then return the pears to the pan and cook them gently for about 5 minutes.
• Transfer the pears to a heat-proof bowl. Discard the cinnamon stick.  Pour half of the poaching liquid over the pears and let them cool.  Cook the remaining poaching liquid over high heat until it is reduced to a thick syrup.
• Drain the pears and stand them upright in individual serving dishes. (Margarita glasses or large bowl wine glasses make a nice presentation). Ladle some of the wine syrup over each pear to glaze them and our the rest into a sauceboat to be presented seperately.

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