Ingredients:
8 medium firm ripe pears
1/4 cup unsweetened orange juice
6 cups Burgundy wine or 6 cups dry red wine
3 cups reduced-calorie cranberry juice cocktail
12 orange slices
3 (3 inch) cinnamon sticks
orange rind twists (optional)
fresh mint sprigs (optional)
Directions:
Peel pears and remove core from bottom end, leaving stem intact.
If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
Brush pears with orange juice to prevent browning.
Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
Remove pears from pan, reserving 1 cup poaching liquid.
Reserve remaining liquid.
Discard orange slices and cinnamon sticks.
Place each pear on a dessert plate.
Top each pear with 2 tablespoons reserved poaching liquid.
Garnish with orange rind curls and mint sprigs.
The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
Servings: 8
Time preparation: 30 min.
Time total: 45 min.