If you want to, peel the pears,
leaving the stems on. In a large saucepan, combine the wine,
water, sugar, and cinnamon sticks. If you want to add lemon zest, use a
small knife or vegetable peeler to peel the zest off the lemon in
one long strip, and drop it into the liquid. Stir the syrup to combine and heat
over medium-high heat until the sugar is dissolved. Bring to a boil, add the pears, and
reduce the heat. Cover the pan loosely and simmer until
the pears are tender, turning them occasionally in the liquid. Ripe pears should be tender in 10-15
minutes. Serve warm right away or let the pears
cool in the syrup. Store the pears, in the syrup, in the
refrigerator.
Serves 4
It's not poaching, but you can cook pears
in the microwave to the same softness as poaching. Place 2 unpeeled
pears on a shallow glass, microwavable dish. Pierce the skin of each
several times with a sharp knife. Cook on high for 5-7 minutes or until
pears are tender.
