Pear, Red Wine, and Basil Upside-Down Tart

• 6 pears, all the same size, slightly under-ripe
• 1 bottle red wine, like a young zinfandel
• ¾ cup<

Peel the pears, cut them in half lengthwise, and core them. Save the peelings.

Heat the wine, sugar, and lemon zest in a nonreactive saucepan large enough to hold the liquid and all the pear halves. Add the pears and the peelings; simmer until the pears are just tender when poked in the thickest part with a toothpick or skewer, 20 to 30 minutes. Remove the pears from the liquid, cover w