Instructions: Place sugar in a pan large enough to hold the pears. Add water, wine, lemon rind and cinnamon. Dissolve slowly over low heat. Increase the heat and boil for 1 minute. Peel the pears, leaving the stalks on but removing the

"eye" from the bottom. Place at once in the prepared syrup. Cover the pan and poach the pears in a 350 oven for 30 minutes or until tender. Remove the pears and strain the syrup. Mix the arrowroot with 1 Tablespoon water, add to syrup, and stir until boiling. Cook until clear. Place pears in individual dessert bowls and spoon over syrup. Refrigerate until ready to serve. When serving, pass a bowl of whipped cream and toasted almonds. May be prepared in the morning before serving.

Yield: 6 servings.

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