Pears Poached in Red Wine

1 bottle (750 milliliters) robust red wine

1½ cups sugar

2 cinnamon sticks

1 vanilla bean, slit down the center

2 cardamom pods

Juice of 2 oranges, plus the zest from one of them

1 orange, skin on, cut into 4 or 5 slices

4 ripe pears

In a large, heavy saucepan over high heat, combine all ingredients except the pears. Boil for 10 minutes.

Meanwhile, peel the pears, leaving the stem intact. Carefully cut just enough off the bottom of each pear to create a flat bottom so the pears will stand up straight.

Stand the pears in the saucepan, cover and reduce to a simmer. Poach the pears, basting occasionally, for about 40 minutes, or until the pears are tender but still hold their shape.

During cooking, the poaching liquid will become syrupy. If the pears are cooked before the syrup has reduced enough, remove the pears and let the syrup cook and reduce. Serve pears with an orange slice and drizzle with syrup.

Serves four.

Adapted from "Nobody Does it Better..." by Trish Deseine (2007 Kyle Books)