Pears Poached in Red Wine

• 4 ripe pears, such as Bosc
• 1 bottle young dark red wine
• 1 cup

Peel the pears and core them with a melon bailer. Cut the pears in half lengthwise and put in a nonreactive saucepan with the wine, port, sugar, orange peel, rosemary, and salt. Simmer for 30 minutes, or until the pears are tender. With a slotted spoon, transfer the pears to a bowl. Strain the poaching liquid over them. Let stand overnight.

Put the pears aside. Boil the liquid until red