Zinfandel-Poached Pears with Honey-Scented Pear Frozen Yogurt

In any dessert featuring a whole poached pear or pear halves, I prefer to serve the fruit standing on end. Pears have such a graceful contour, and it’s an easy way to give the presentation some height. One exception is the fanned variation of this dessert, which allows you to show off the pretty two-tone color of the wine-poached pears. If Zinfandel wine is not available, Merlot will work just fine; however, if you must use a lighter red wine, the pears should be left in the poaching liquid