½ cup light brown sugar
1 large piece of orange peel
8 – 10 whole cloves
1 stick cinnamon
2 cups red wine (I had Shiraz on hand)
½ cup orange juice
2 tsp vanilla extract
3 – 6 medium sized bosc pears
Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit. Bring the red wine to a simmer while stirring to dissolve the sugar.
Peel the pears ONLY when the poaching liquid is ready. Lower the peeled pears into the poaching liquid.
Let the pears poach in the liquid on medium-low heat (simmering) for 20 – 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid.
Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
Serve the pears on a serving plate, and drizzle over the syrup to make the pears look shiny (optional).