1. Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes. 2. Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears—cinammon sticks and all—and let cool. 3. Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color. ---------------------------------------------------------------------------
Nutrition
Ingredients
