Pears in Red Wine

Wash and peel the pears. Core them from the bottom: make a hole about the size of a quarter through the bottom and carefully remove the seed cavity. Set the pears aside in a bowl of cold water. Keep the pear's stem on the pear: it looks good when serving. In a sauce pan which is tall and just large enough to fit the four pears without piling them, add the wine and other flavoring ingredients. Stir and heat the wine over med-high heat until simmering. When simmering, slip in the pears one at a time. Be sure that the liquid covers each pear as much as possible. Allow to return to a simmer; reduce heat to medium, cover slightly, and stir often to be sure all sides of the pears are stained by the sauce. After about 20-25 minutes, the pears should be stained to a light wine color. Remove them with a slotted spoon, being sure to drain any extra sauce from their hollowed cavities back into the pot. Place the pears either into a dessert goblet or a marinating bowl. Increase the heat to med-high, or high, and reduce the sauce until it is thick and tends to coat the back of a spoon (about 15-25 minutes). Remove from heat, drain the wine from all the seeds and other items, and allow to cool completely. Discard the flavoring items. Once the sauce has cooled, pour it over each pear. Store in the frigerator for at least three hours before eating. The ideal way to store them is to make sure the pears are completely submerged under the sauce (as much as possible) and to allow the pears to marinate for up to three days. The pears become a deep, rich red wine color and full of complex flavors. Serve with a light flavored ice cream, a whipped cream, or enjoy alone with sauce drizzled on top. Garnish with orange zest.