4 Bosc pears, stem intact
4 c water
1 ½ c dry red wine
1 ¼ c sugar
1 tsp whole black peppercorns
1 tsp whole cloves
1 bay leaf
1 cinnamon stick
lemon zest of one lemon
1 c heavy cream
2 T powdered sugar

1. In a saucepan just large enough to hold pears on their sides, bring water to a boil with the red wine, sugar and spices.
2. Add pears and cover with a round piece of wax paper
3. reduce heat to low; simmer gently until pears are crisp-tender, about 15-20 minutes.
4. Allow pears to cool in poaching liquid. When cool place in refrigerator to cool overnight. During this period, the pears will assume the color of the wine. When you are ready to make the sauce, remove pears for liquid, dry and store in an air-tight container.
5. Sauce:
   • Take about half the liquid and reduce volume to a syrup.
   • Cool on top of stove. Chill
   • Optional: thicken the heavy cream (whip slightly with the powdered sugar). Chill

To serve, pour a small amount of syrup on plate with equal amount of thickened, sweetened heavy cream. Place pear on top of sauce.

NOTE: You may increase volume of poaching liquid, but remember to increase the sugar and spices in relative amounts.

Puree soup mixture.  Serve with croutons and fresh chives as garnish.