ZINFANDEL PORT WINE
POACHED PEARS

1 1/2 cups Zinfandel wine

1 cup Port wine

1 cup water

1 cup sugar

1 teaspoon whole Szechwan peppercorns

6 whole allspice berries

4 Bosc pears, peeled and cored

In a medium saucepan combine the Zinfandel wine, Port, water, sugar, peppercorns, and berries. Bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 5 minutes.

Add the pears and continue to simmer for an additional 20 to 25 minutes, or until the pears are cooked yet remain slightly firm. While boiling, turn the pears often so that they color evenly. Remove the pears from the wine syrup and place on a rack to cool.

Strain and reserve the wine syrup to be used in Wine-Scented Chocolate Ganache recipe that follows.

Makes 4 servings.