Instructions: Peel, halve and core the pears. Rub each half with lemon juice.

In a heavy non-reactive saucepan, bring the Zinfandel, vanilla bean, peppercorns, cinnamon stick and sugar to a boil. Reduce the heat, add the pears and poach them until tender, approximately 20 minutes. (The time will vary depending upon the ripeness of the fruit.)

Remove the pears and drain them thoroughly, reserving the poaching liquid. Arrange 2 pear halves per serving on warm plates.

Toss the raspberries in the poaching liquid, then drain them immediately so that they are warm but not mushy.

Presentation: Sprinkle the warm berries over the pears. Garnish with the mint sprigs.

This recipe yields 4 servings.

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