Difficulty: Easy - for beginners
3 Bosque Pears, peeled, halved & seeds removed
1 Bottle of C. G. Di Arie Zinfandel, Shenandoah Valley, CA
3/4 - 1 Cup sugar
1 Stick Cinnamon
3 Black Peppercorns (whole)
A pinch of Coriander
Pour Zinfandel into pot, add sugar, cinnamon, peppercorn and coriander. Peel pears (leave stem on), cut in half and core out center with seeds. Insert pears in pot with wine and bring to a gentle boil. Lower flame to low and continue to simmer until pears are semi-soft (or soft, as you like). Remove from liquid and set aside in deep platter. Let cool.
Continue to simmer to reduce liquid to 1/2 the amount. When done, pour pear liquid over pears and refrigerate overnight to let it soak into pears.
Serve in a small bowl, at room temperature. Pour liquid over pears. You may add ice cream or whip cream, as you wish. The C. G. Di Arie Zinfandel, Shenandoah Valley has an elegant mouth feel, with mild spices in the background, lending itself to this dish exquisitely.