Instructions: Combine wine, water, sugar, orange and lemon zests, cloves, cinnamon stick, and raspberries in a saucepan over medium heat. Bring to a very slow simmer. Adjust heat to maintain slow simmer.

Using a vegetable peeler, peel the pears and remove the core with a melon scoop. Gently place pears in the slowly simmering poaching liquid.

Cover and simmer pears until just tender. Poaching time will vary depending on the ripeness of the fruit. Rotate pears periodically to insure even cooking and even coloring.

When perfectly poached, transfer pears to a bowl. Strain poaching liquid through a fine seive over poached pears. Cover and refrigerate until thoroughly cooled.

When cooled, arrange pears and poaching liquid in individual bowls. Scoop sorbet into each bowl around pears and garnish with fresh raspberries and mint.

Estimated Time: 45 minutes

A long-time favorite, pears are poached in a rich syrup of Zinfandel, sugar, raspberries, and cinnamon.

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