Pears Poached in Greek Wine

My mom always used to make these for dinner parties when I was a child. The throw-it-in-the-pot ease and elegance of whole pears dyed a darkwine crimson appealed to her artist’s sensibility. They can be made up to two days in advance and refrigerated, covered in their poaching liquid. The longer they marinate, the richer their flavor and the more intense their color will become.