Poached Pears

I, frankly, have never been fond of pears poached in red wine, especially when domineering spices like cinnamon and cloves have been added. A simple poaching in a plain sugar solution and ideally a final reinforcement of the pear flavor with unsweetened pear brandy (usually sold as Poire William) makes a dessert that is far more delicious and tastes of pears, nothing else. In this recipe, the pears are quartered, but for a more dramatic effect, peel the pears, leave them whole, and core the