- 1 bottle wine
- 3 Cups water
- 3/4 Cups sugar
- Zest from one lemon
- 1 stick cinnamon
- 1 1/2 Teaspoon vanilla extract
- 4 ripe, but firm pears (not Bosc), peeled but with stems intact, cut in half lengthwise and cored.
In a saucepan, combine wine, water, sugar, lemon zest, cinnamon stick, and vanilla.
Bring to a boil over high heat, then immediately reduce heat to low and allow to simmer for 5 minutes.
Add the pears, return to a simmer and cook, partially covered, just until pears are easily
pierced with a sharp knife. This usually takes 8 to 15 minutes.
Remove the pears from the liquid and allow them to cool on a plate. If you prefer them cold, chill for at least an hour.