Ingredients:
6 large ripe firm bosc pears, peeled,stems intact
1 1/2 cups dry red wine
1/2 cup water
1/2 cup sugar
1/2 large lemons, juice of ( about 2 tbsp.)
1 cinnamon sticks, 3 to 4 inches long,halved
Directions:
Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
Bring to a boil over high heat.
Remove from heat and carefully stand pears upright in pot.
Return pot to burner and bring to brisk simmer over medium-high heat.
Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
With slotted spoon transfer pears to a individual serving plates.
Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
Remove and discard cinnamon pieces.
Spoon syrup evenly over the pears; let cool to room temperature.
Serve at room temperature.
Or cover and refrigerate 1- 24 hours and serve chilled.
Servings: 6
Time preparation: 10 min.
Time total: 130 min.