This two-step poached pear recipe involves first marinating the pears overnight in a spiced wine mixture, then poaching in the wine. The pale, smooth pears turn deep maroon, and have vanilla and cinnamon accents. Choose pears with their stems intact for the most eye-catching presentation.
Excerpted from VAN GOGH'S TABLE: AT THE AUBERGE RAVOUX by Alexandra Leaf and Fred Leeman (Artisan Books). Copyright 2001
For 6 people