Pears Poached in Red Wine

6 C dry red wine
1 C sugar
2 tbsp fresh lemon juice
3 cinnamon sticks
2 bay leaves
2 whole cloves
1 tsp black peppercorns
12 pears
creme fraiche
dark semi-sweet chocolate for garnish

1) In a large enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, cinnamon sticks, bay leaves, cloves, and peppercorns. Bring to a simmer, reduce heat to low, and let steep for 10 minutes.

2) Peel the pears, leaving the stems intact. Place the pears in the simmering syrup and poach for 20-30 min, or until they are just tender but still firm. If they don't all fit, do them in 2 batches, but return all the pears to the syrup for cooling. Let the fruit cool in the syrup for several hours or overnight.

3) The next day, remove the pears; cut them in half and scoop out the cores. Place in individual dessert dishes. Strain the syrup, return it to the pan and boil until reduced by about one third. Let the syrup cool, then pour over the pears. Serve chilled. Garnish with a dollop of creme fraiche and chocolate shavings.