Pears with Red Wine

 From The Jewish Vegetarian Yearbook by Roberta Kalechofsky and Rosa Rasiel; p. 103

 Servings: 8

Ingredients:

• 8 firm ripe pears, peeled, cored, stems left on
• 1 c. sugar, or to taste
• 3 c. dry red wine
• 1 stick cinnamon

Directions:

1. Bring wine and sugar to boil in a heavy bottomed saucepan.  Add cinnamon stick.  Cover and boil ove low heat until sugar is dissolved, about 5 minutes.
2. Add the pears and cook them genly over low heat, turning occasionally, until tender, about 10 minutes.  (Test by piercing with a sharp, narrow-bladed knife.)
3. Remove cinnamon stick and cool the pears in the syrup, covered.
4. Using a slotted spoon, remove the pears to a serving dish.  Stand them upright and pour the syrup over them.  Can be served hot or cold.

Note: Bartlett, bosc and anjou pears are all good for this.