Recipe courtesy of Mother Thyme

1 1/2 cups red wine
1 cup sugar
2 strips of lemon rind
1 lemon, juiced (about 2 tablespoons)
4 whole cloves
2 cinnamon sticks
4 firm pears

Peel the pears and core the bottoms. Remove any flesh off the bottom of the pears if necessary if they won’t stand upright. Set aside.

Wrap cloves and cinnamon sticks in cheesecloth and tie ends to close. 

In a large saucepan combine wine, sugar, lemon rind, lemon juice and cheesecloth bag and bring to boil over medium heat. Reduce heat to low until sugar dissolves.

Lay pears in liquid and turn them to coat. Poach them over low heat for approximately 30-45 minutes until pears are tender, turning occasionally. Turn off heat and let pears cool in liquid before removing.

Remove cheesecloth from liquid and turn heat to low. Cook the remaining liquid until syrupy, stirring occasionally, about 15 minutes.

Pour a portion of the red wine reduction over each pear and serve.