• Step 1

  Add 4 cups water and lemon juice to bowl. Set aside.

• Step 2

  Peel pears, leaving stem on. Slice in half; scoop out seeds/core/stem root. Place pear halves in lemon water as you work. Repeat with all pears.

• Step 3

  Add 3 cups water, sugar, cinnamon, wine, and vanilla extract to stockpot. Bring to simmer on MED-HIGH. Reduce heat to MED-LOW and continue to simmer for 10 min.

• Step 4

  Transfer pears gently from lemon water to stockpot. (Use small plate as partial cover for stockpot to help pears to stay submerged.) Simmer pears 10-15 min on MED, or until tender. Transfer pears to serving dishes. Serve hot or cold.

• You can store pears in liquid in refrigerator overnight. You can also remove pears from liquid and cook liquid 20 min to reduce to a syrup and drizzle over pears as a sauce. • Using a y-peeler, follow the contour of pear, taking long peels from top to bottom. Then peel around the bottom in a circular motion; leave stem intact. Cut pear in half. Use a melon baller to scoop out the seeds and the bottom stem portion. Also remove the stem root with a knife. Add both halves to lemon water. Repeat with remaining pears.

Note: When servings & ingredients are modified, nutrition & directions may vary.