Poires Au Vin Rouge (Pears in Red Wine)

Peel the pears carefully, leaving the stems intact for an elegant presentation. Using a melon baller or small spoon, gently remove the cores from the bottom of each pear. Set aside. (Prep time: 15 minutes)

In a large, heavy-bottomed saucepan, combine the red wine, sugar, cinnamon sticks, cloves, orange zest, fennel seeds, peppercorns, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. (Cook time: 5 minutes)

Gently add the pears to the simmering wine mixture, ensuring they are mostly submerged. Reduce the heat to medium-low to maintain a gentle simmer. Cover the saucepan and poach the pears until they are tender and easily pierced with a fork, about 25 minutes, depending on the ripeness of the pears. (Cook time: 25 minutes)

Carefully remove the poached pears from the wine syrup using a slotted spoon and transfer them to a rimmed dish. Cover the dish tightly with plastic wrap and refrigerate until the pears are thoroughly chilled. (Cool time: 30 minutes)

Strain the wine syrup through a fine-mesh sieve into a clean, medium-sized pot to remove the spices and zest. Discard the solids. Place the pot over medium heat and simmer the syrup, uncovered, until it has reduced and thickened enough to coat the back of a spoon. This will take approximately 15-20 minutes. Be careful not to over-reduce the syrup, as it will thicken further as it cools. (Cook time: 20 minutes)

Remove the reduced syrup from the heat and allow it to cool to room temperature. Once cooled, cover the pot and refrigerate the syrup until it is thoroughly chilled. (Cool time: 30 minutes)

To serve, arrange the chilled pears in dessert bowls or on a platter. Generously spoon the cold, thickened wine syrup over the pears, ensuring they are nicely coated. Cover and chill in the refrigerator for at least 2 hours before serving. The longer they chill, the more the flavors will meld together. (Chill time: 2 hours)