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Title: 6 Poached Pears With Zinfandel And Five-Spice Syrup
Yield: 1

Ingredients

      8    firm-ripe bosc pears;
           -(8-ounce)
      1    lemon; cut in half
      1    bottle red zinfandel;
           -(750-ml)
    3/4 c  packed light brown sugar
      2    star anise
      2    cinnamon sticks
    1/2 ts good-quality peppercorns
      6    whole cloves
    1/4 ts fennel seeds

Instructions

Makes 8 servings
Working one at a time and using a vegetable peeler, peel the pears,
leaving the stems intact. With a small sharp knife or the tip of a
swivel-type vegetable peeler, working from the bottom of each pear,
remove the bottom third of each core. If necessary trim the bottom so
the pear will stand up. As each pear is peeled and cored, rub the
surfaces with juice of a lemon half and set aside.

In a nonreactive pan large enough to hold the pears in a single
layer, bring the wine, brown sugar and spices to a simmer over high
heat. Add the pears, on their sides, and reduce heat to medium-low.
Cover tightly and simmer, turning the pears after 20 minutes, until
they are tender when pierced with the tip of a sharp knife, about 45
minutes. Using a slotted spoon, stand the pears upright in a shallow
dish.

Strain the cooking syrup through a fine-meshed wire sieve into a bowl
and return to the pot. Discard the spices. Boil over high heat until
the liquid is reduced to about 1 1/2 cups, 10 to 15 minutes. Cool
completely. Cover and refrigerate the sauce and the pears separately
at least 2 hours and up to 1 day.

To serve, place a pear in a soup plate and drizzle with the syrup.

Per serving: 224 calories (3 percent from fat), 1 gram total fat (no
saturated fat), no cholesterol, 43 grams carbohydrates, 1 gram
protein, 69 milligrams sodium, 3 grams dietary fiber.

-- Christmas 101 (Broadway Books, $15) by Rick Rodgers

Per serving: 878 Calories (kcal); 11g Total Fat; (9% calories from fat); 6g
Protein; 220g Carbohydrate; 0mg Cholesterol; 172mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2
Fat; 10 1/2 Other Carbohydrates

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