A light, appealing dessert that is a French classic. You may simply serve the pears after poaching them but the browning is a very nice touch. Pinot Noir is the ideal wine for this, but any fruity, not-too-tannic red will do.

　　

Ingredients

makes 4 servings

　　4 small, not quite fully ripe pears, preferably Bosc, peeled

　　2 cups fruity red wine

　　1 cup sugar

　　1 cinnamon stick

　　

Step 1

Use a spoon or melon baller to remove the core from the blossom end of the pears, but leave the stem on. Combine the pears, wine, 3/4 cup sugar, and the cinnamon in a broad saucepan with a lid and bring to a boil over medium-high heat.

　　

Step 2

Cover the pan and let simmer, turning the pears occasionally, until they are very tender but not mushy, at least 30 minutes and possibly as long as an hour.

　　

Step 3

Preheat the broiler and place the rack about 4 inches from the heat source. Transfer the pears to a baking sheet, preferably nonstick; arrange them flat side down. Turn the heat to high and reduce the liquid until syrupy, about 15 minutes.

　　

Step 4

Sprinkle the pears with the remaining sugar and broil carefully until lightly browned. Transfer to a plate and pour the liquid over them; serve at room temperature.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.