Simple Poached Pears - red wine

Method

• Combine the wine, water, sugar, cinnamon sticks, vanilla and lemon zest in a Dutch oven; heat to a boil over high heat.
• Add pears to the poaching liquid; reduce heat to medium-low.
• If the pears are not completely submerged, add boiling water to cover.
• Cover pears with a circle of parchment paper; poach until easily pierced, about 30-40 minutes.
• Turn off heat; let pears cool in the liquid.
• Serve at room temperature or chilled, whole or cut in half and cored.
• If desired, heat poaching liquid to a boil; boil until reduced to about 1 cup.
• Strain the liquid; pour over pears.