Ingredients:

5-6 small ripe dessert pears

4 oz water

4 oz red wine

5 oz sugar

1 strip lemon rind

1 cinnamon stick

1 t arrowroot

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Directions:

Place the sugar in an oven-proof pan (that has a lid) with the wine, water, and flavorings (not the arrowroot) and slowly dissolve.

 

Increase the heat, and boil for 1 minute.

 

Peel the pears, leaving the stalks on, but removing the 'eye' from the bottom, and at once place in the syrup. The pears should sit upright in the syrup.

 

Cover the pan with the lid and poach the pears in a moderate oven until tender. Allow at least 20-30 minutes. 

 

Remove the pears, strain the syrup, and, if necessary, reduce it to 8 oz. 

 

Mix the arrowroot with a little cold water, add it to the syrup, and stir it until it is boiling and quite clear.

 

Arrange pears on a serving dish and spoon over the wine sauce. Serve with dairy-free whipped cream.