Spiced Seckel Pears with Red Wine

Poached in a sweet vinegar-and-wine brine with ginger and wintry spices, this is an odd preserve, to be sure. But it would be as appropriate as an informal after-dinner treat (just a tiny pickled pear to close off the meal) as it would on a loaded-up Thanksgiving supper table (in my Pennsylvania grandmother’s house it would have counted as one of the seven sours but probably not one of the seven sweets traditionally offered at big family gatherings).