Pears Poached in Zinfandel and Orange Zest Bosc pears hold up well to this spicy poaching liquid. Serve this with a dollop or two of fat-free vanilla ice cream or frozen yogurt, or some almond biscotti. Makes 6 Servings.
	Ingredients: 1 teaspoon allspice berries 1 bottle fruity red zinfandel 1 cup water Zest from 1 large orange, julienned 21/2 cups sugar 1 cinnamon stick 6 Bosc pears with stems
	Instructions: 1. Put allspice in a tea ball or cheesecloth. In a non-reactive saucepan large enough to hold all the pears, mix allspice with all other ingredients except pears. Bring to a boil, then lower heat, and simmer, stirring a few minutes until the sugar is dissolved. 2. Meanwhile, peel and core pears, leaving them whole with stems attached. Put them in the wine mixture and cover with a plate so that the pears remain submerged. Gently boil until they are easily pierced by a paring knife, about 20 to 25 minutes. 3. Remove pears and stand them up in a deep platter. (Cut a small slice from the bottoms, if necessary, to allow pears to stand easily). Discard cinnamon stick and allspice, and reduce liquid to about 2 cups or until it becomes slightly syrupy. (It will thicken more as it cools.) 4. Spoon poaching liquid over pears every 5 minutes for a half hour or more until pears get a nice deep sheen. Let strands of orange zest drape decoratively over the sides and tops of the pears. Serve each cooled pear in a shallow dish in a small pool of wine glaze.

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