Instructions: In a medium non-reactive sauce pot, combine the red wine, sugar, black peppercorns, cinnamon stick, and cloves. Stir to dissolve the sugar. Bring to a boil and carefully place pears into the liquid. Reduce the heat to a simmer and cook for 12 to 15 minutes, or until the pears are tender when a knife is inserted. Remove the pears and let cool.

Turn the heat up and reduce the poaching liquid until 1 cup remains, and then set aside to cool.

When cool, place pears into serving bowls, drizzle with the red wine syrup, top with a dollop of whipped cream, a sprig of mint, and sprinkle on some powdered sugar.

This recipe yields 4 servings.

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