1/2 bottle of Wollersheim Ruby Nouveau (or any red wine)
1/2 cup sugar
1 cup water
6 firm pears

1. In a large, nonreactive saucepan, bring the wine and sugar to a boil. Add the water and simmer for 5 minutes.
2. While the liquid is simmering, peel, core, and quarter the pears. Place the pears in a serving bowl and pour the hot wine mixture over. Cover with plastic wrap and refrigerate for 24 hours before serving.

Philippe’s version:

1/2 bottle of any wine (spiced wine would be good!)
1/2 cup water
3 tablespoons brown sugar
a handful of raisins
1t lemon juice

Open a bottle of wine and pour yourself a glass. Peel the pears (chosen firm but not too yellow nor green). Empty the rest of the wine into a pan, add 1/2 cup water, 3 T brown sugar, a handful of raisins, 1 t. lemon juice. Bring to a boil for a couple minutes, then simmer for 8 to 10 minutes until the pears are tender, but not too soft. Remove the pears and reduce the wine down to 1/2 cup. Serve cool. Could be accompanied with ice cream or custard. Any wine could be used for this recipe including spice wine. Bon Appetit!