Red Wine Poached Pears

Prep the pears. Peel the pears, keeping the stems on if you can. Slice a very thin piece off the bottom of each pear so they can stand up in the pot and later on the plate. Just a shave. Do not cut high enough to expose the core.

Build the poaching liquid. In a medium pot or Dutch oven that is narrow enough to keep the pears mostly submerged, combine the wine, sugar, water, orange peel strips, orange juice, cinnamon stick, cloves, star anise (if using), and a pinch of salt. Set over medium heat and stir until the sugar dissolves.

Poach gently. Add the pears. The liquid should come at least 3/4 of the way up the pears. If it does not, either use a narrower pot or add more water or wine until they are mostly covered. Bring to a bare simmer, then reduce heat to low so you see just a few lazy bubbles.

Poach for 25 to 35 minutes, turning the pears every 10 minutes for even color, until a knife slides in with slight resistance (think: ripe avocado, not applesauce). If your liquid coverage is low, start with the pears on their sides for the first 15 minutes, then rotate and stand them up once they soften.

Cool in the liquid. Turn off the heat. Let the pears cool in the pot for at least 20 minutes before serving. For the deepest color and flavor, refrigerate pears in the liquid for 4 hours or overnight.

Make the syrup. Remove pears with a slotted spoon. Strain the poaching liquid if you want it extra smooth, then simmer it uncovered over medium heat for 10 to 20 minutes until reduced by about 1/3 to 1/2 and glossy enough to coat a spoon. It will thicken more as it cools, so stop when it looks a touch looser than your final dream. Stir in vanilla at the end.

Safety note: Reduced syrup is very hot and sticky. Pour and taste carefully, and keep little hands away until it cools.

Serve. Stand each pear in a bowl or on a plate, spoon syrup over top, and add mascarpone or ice cream. Finish with nuts if you want crunch. These are great chilled, room temp, or gently rewarmed.