Provence Gourmet: Pears Poached in Red Wine
not too ripe, hard flesh varieties are best
Peel the pears keeping their stalks.
Rinse and arrange the pears standing up in a pot of corresponding size.
Cover the fruit with a blend of red wine (75%) and water (25%).
Slice the 1/2 orange in about 8 parts.
Add them in your pot with the sugar and a tbsp of cinnamon.
Heat post and just before boiling turn to low heat.
Cover your pot and let cook for an hour.
After 55 minutes add the prunes.
Make sure to serve the pears individually with the sauce and prunes when cool.