Pear Almond Napolean

Recipe courtesy of Chef Michelle Lunde, Delicate Decadence, Barre, Vermont.

Ingredients

3 cups of Merlot, Beaujolais or Cabernet
1 1/4 cup granulated sugar
1 cinnamon stick
1/3 vanilla bean, split & scrapped
1 Star Anise (optional)
1 fresh lemon, peeled & juiced
1/2 orange, peeled & juiced
2 Anjou pears, peeled & cored

Directions

Place all ingredients into a medium sauce pan making sure the pears are covered with liquid. Cover, bring to a boil, reduce heat to a simmer and poach until tender. Let cool. Cut pears in half lengthwise and use half per portion. Makes 4 portions.