Directions

1. Combine the red wine, water, cinnamon sticks, lemon juice, sugar and ginger in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and maintain a rolling simmer.
   
   

2. Peel and core the pears using a measuring spoon or melon baller to scoop out the cores. Try to keep the outside of the pears as smooth as possible. Discard cores. Leave the stems attached but strip out the fibrous part of the stem that is inside the pear.
   
   

3. Put the pears carefully into the wine syrup mixture. Poach for 15-18 minutes.
   
   

4. Use a slotted spoon to remove pears from the syrup and set aside. Turn poaching liquid to high heat and boil to reduce to 3/4. It should be a thickened syrup.
   
   

5. Drizzle the poached pears with the syrup and serve with other garnishments such as lemon zest, some pieces of crystallized ginger, rock candy, non diary whipped cream or nice cream. They can also be sliced lengthwise (after plating) to give some added visual interest keeping the fruit intact. Desiccated pineapple can also be added as a garnish with zested orange.