- Combine wine, honey, lemon juice, orange juice and cinnamon sticks in a sauce pot and bring to a simmer.
- While the poaching liquid heats, peel the pears in straight, continuous strokes from the stem end to the base using a Y-shaped peeler. Cut a small slice from the bottom of each pear so that they can stand upright.
- Add pears to liquid, cover the pot, and simmer, turning occasionally, until the pears start to become tender, approximately 15-20 minutes. Remove pot from heat and allow pears to cool in the poaching liquid, approximately 1 hour. Serve immediately, or for darker coloration, transfer to refrigeration for up to 24 hours, turning the pears occasionally.
- To serve, pool poaching liquid as desired in center of dessert plate or shallow bowl. Stand pear in the center of the plate. Sprinkle with 1/2 teaspoon orange zest.
Calories 513, Carbohydrates 89g, Fat 0.27g, Fat Calories 2, Fiber 6g, Protein 1g, Saturated Fat 0.02g, Sodium 13mg. Daily Values: Calcium 40.97mg 4%, Phos 78.36mg 8%, Copper 0.19mg 10%, Zinc 0.61mg 4%, Panto 0.23mg 2%, Biotin 0.45mcg 150%, Iodine 0.21mcg 0%, Magnesium 43.71mg 11%, Iron 1.59mg 9%, Vitamin B6 11%, Vitamin C 33%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.