Instructions: Rinse muscadines; combine muscadines and water in a medium saucepan.

Bring to a boil; cover, reduce heat, and simmer 45 minutes. Remove from heat; mash muscadines with a potato masher. Strain through a jelly bag, reserving 1-1/4 cups juice; set aside.

Peel pears, leaving stems intact. Cut a thin slice from bottoms, so that pears can stand upright. Place pears in a steamer in an upright position; cover and simmer 15 to 20 minutes or until pears are tender.

Combine sugar and cornstarch in a small saucepan; gradually add reserved muscadine juice, stirring well. Bring mixture to a boil, and cook 1 minute, stirring constantly. Remove from heat.

Place pears in individual compotes; pour sauce over pears.

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