Red Wine Poached Pears

750 ml bottle of merlot (drinkable, but not expensive)

Zest of one orange

1 ½ cups of orange juice

1 cup sugar

½ vanilla bean

1 cinnamon stick

6 firm Bartlett pears, peeled, halved and cored

Mint leaves for garnish

In a saucepan, combine everything but the pears, bring to a boil, and then down to a simmer. Add the pears and poach for about 1 hour or until tender when pierced with the tip of a sharp knife. Carefully lift pears from pan and place in glass bowl and pour wine sauce through a sieve over them. Refrigerate 8 hours or longer. Serve garnished with mint leaves.

Marcia