Poached Pears in Red Wine with Spices

Peel the pears, leaving the stems intact. Core the pears from the bottom using a small knife or melon baller.

In a saucepan, combine the red wine, sugar, cinnamon stick, cloves, star anise, and orange zest.

Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.

Gently place the pears into the simmering wine mixture. They should be mostly submerged. Add water if needed to cover them more.

Reduce the heat to low, cover the saucepan with a lid or parchment paper (to keep pears submerged), and simmer for 20-30 minutes, or until the pears are tender but still hold their shape. Turn the pears occasionally to ensure even poaching.

Carefully remove the pears from the poaching liquid and set aside to cool slightly.

Increase the heat to medium-high and simmer the poaching liquid for 10-15 minutes, or until it has reduced by about half and thickened slightly into a syrup.

Stir in the lemon juice.

To serve, place a poached pear in a bowl, drizzle with the red wine syrup, and top with a dollop of mascarpone cheese or crème fraîche.