Poached pears

Select firm pears, and peel them, cutting off a bit of the base if needed so that they can stand up. Measure up enough liquid to cover the pears, it should be a mixture of red wine and water with spices added: star anise, vanilla, cinnamon, cloves, and whatever else you have lying around. Bring to a boil, lower the heat, add the pears, and simmer about 20 minutes until the pears are tender when probed with a fork. Leave them to cool in the liquid - the longer the better to give them a nice color.