3 cups sweet wine or juice such as apple, cranberry or pomegranate
1 cup water
3/4 cup sugar or sugar substitute
3 cinnamon sticks
3 whole cloves
Slices of orange peel (optional)
4 firm yet ripe Bosc pears, peeled leaving the stem intact
Place the wine or juice, water, sugar, cinnamon sticks, cloves and orange peel into a 4-quart saucepan over medium-high heat and bring to a boil. Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 20-30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
Remove the cinnamon sticks, cloves and orange peel from the saucepan, 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. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour. Remove the pears from the refrigerator, spoon the sauce over the pears and serve. Serve warm, at room temperature or chilled. Pears will keep for up to 2 weeks in the refrigerator.
Nutrition information for 1 pear and 2 tablespoons syrup:
155 calories, 0 g fat, 35g carbohydrate, 3g fiber, 3g protein