Active Time

　　20 min

　　Total Time

　　1 hr

　　

Ingredients

Makes 4 servings

　　8 whole allspice

　　1 tablespoon pink peppercorns

　　1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch-thick slices

　　1 (2-inch) cinnamon stick

　　1 (4- by 1-inch) strip of zest from a navel orange, removed with a vegetable peeler

　　3 cups cranberry juice cocktail

　　2 cups Tawny Port

　　1/2 cup dried cranberries

　　1/2 cup sugar

　　4 firm-ripe Bosc or Anjou pears with stems

　　

Special Equipment

an 8-inch square of cheesecloth

　　

Step 1

Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.

　　

Step 2

Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.

　　

Step 3

Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.