Poached Pears

2 cups dry red wine

1 cup water

1/4 cup sugar

4 whole cloves

2 cinnamon sticks

4 ripe but firm pears, peeled sliced in half lengthwise and the centers cored

1 tsp white vinegar (preferably Italian)

Combine the first five ingredients, wine through cinnamon sticks, in a large saucepan and bring to a boil over medium heat stirring occasionally until sugar dissolves. Add pears, reduce heat to a low simmer, and simmer gently until tender, about 30 minutes. Put a plate slightly smaller than the pan on the saucepan to submerge the pears in the liquid.

Remove from heat and let cool slightly. With a slotted spoon remove pears into a large bowl. Reduce liquid in the saucepan by at least half over high heat. Let the liquid cool slightly and add the white vinegar. Pour reduced liquid over the pears. To serve place a pear half in an individual bowl and spoon some of the liquid over. Refrigerate unused pears and poaching liquid.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from The Martha Stewart Living Cookbook