*Port-Poached Pears

Pears poached in wine is a classic French dessert, specifically known as poire à la Beaujolaise. It originated in the wine-growing regions of Burgundy and Lyon, France, and is a traditional way to prepare pears that were not fully ripe. The slow poaching process softens them and infuses them with flavor.

4 firm Bartlett, Anjou or Bosc pears
1/2 lemon
2 cups dry red wine
1 cup Ruby Port, or Medeira wine
3-inch cinnamon stick
4 whole cloves
2 (3 by 1-inch) strips fresh lemon rind
1 whole vanilla bean
1/4 cup sugar

Peel, leaving the stem intact, and core the pears from the bottom; place them in a bowl of cold water acidulated with the juice of the lemon.

In a small saucepan combine the red wine, the Port, the cinnamon stick, the cloves, and the lemon rind. Split and scrape the inside of the vanilla bean; add both the bean and the inside pulp with seeds. Bring the liquid to a boil, and boil the mixture for 5 minutes.

Add the sugar and simmer the syrup, stirring, until the sugar is dissolved. Add the pears and simmer them for 30 minutes, or until they are tender. If the pears are not immersed in the wine, flip them over once one side is done to cook the other side. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan and reserve for another use, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Cool and pour over the pears. The pears may be prepared up to this point 1 day in advance and kept covered and chilled in the syrup.

Divide the pears among 4 bowls and spoon some of the syrup over each serving and whipped cream.