2 cups dry red wine (cabernet or merlot)
¼ cup sugar
2 whole cloves
1 cinnamon stick
4 firm ripe pears
In a small saucepan, combine wine, sugar, cloves and cinnamon stick. Bring to a boil and reduce heat to simmer. Core and peel pears. Gently place pears in poaching liquid, cover and simmer for about 20 minutes, turning every 5 minutes to ensure even color until pears are cooked, but still firm. Remove pan from heat and allow pears to cool. Once cooled, cover and chill in refrigerator at least 3 hours or up to 24. Serve with a drizzle of poaching liquid and fresh whipped cream.