cup ruby port wine
23 cup water
cup orange juice
2 whole cloves
Dash of salt
3 Bartlett pears
Peel pears and core with a melon baller from the bottom, leaving the stem in tact. In a small saucepan, combine all ingredients except pears. Bring to a boil on medium heat until sugar is dissolved. Reduce heat to a simmer. Add pears, cover, and simmer for 25 to 30 minutes, until pears can be easily pierced with a knife. Remove from liquid. Cover and chill until cool. Reserve for Assembling (see recipe at left).
Reserve poaching liquid to be reduced while the baked pear is cooling.
Yield: 6 poached pear halves (3 whole pears)
Source: Colleen Demsey, Manhattan s Restaurant