Stewed Pears

This is traditionally a seasonal fall desert, served with some sort of ice or nut cream, but I've been dying to try it, and what's so bad about it that it has to be a desert?

Ingredients and Materials:
Pears
Red Wine
Orange (or lemon)
Brown Sugar
Star Anise
Cardamon
Nutmeg

Instructions:
Peal each pear and cut a sliver off the bottoms so that they stand upright. Place pears in a deep sauté pan or wide pot and pour in enough water to cover. Turn heat on low.
Add a generous splash of red wine (half a glass for every four-six pears). Squeeze in juice of orange and add peals. Add a table spoon of brown sugar for each pear. Flavor with spices to taste. Let simmer for one hour.
Carefully remove pears. Put in fridge for two hours if you'd like them chilled. Let syrup continue over heat for another 15-20 minutes until thick. Serve warm or chilled with syrup drizzled over them.


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