Serves 4

1 bottle light red wine (Rhone or Beaujolais)

Pared rind (1 inch strips) and juice of 1 navel orange

4 star anise

4 cinnamon sticks

¼ cup sugar

4 firm ripe Bartlett or Bosc pears

? teaspoon vanilla extract

4 tablespoons creme fraiche

4 sprigs fresh mint (for garnish)

1. In a large flameproof casserole that will hold all the pears comfortably, combine the wine, orange rind and juice, star anise, cinnamon, and sugar. Bring to a boil, lower the heat, and simmer for 7 minutes to evaporate the alcohol in the wine.

2. Cut a tiny slice from the bottom of each pear to create a flat base. Core and peel each pear, leaving the stems intact. Add the pears and vanilla to the pan. Cover and cook for 18 to 25 minutes, depending on the ripeness of the pears, or until they are tender when pierced with the tip of a knife. Turn the pears in the wine periodically to make sure they cook evenly.

3. Use a slotted spoon to transfer the pears to a plate to cool. Remove the star anise, cinnamon sticks, and 4 pieces of orange rind;cut the rind into slivers.

4. Increase the heat under the pear cooking liquid to medium. Let the mixture bubble steadily for 15 to 20 minutes to concentrate the flavors until about 2 cups remain. When cool, the wine mixture will be syrupy and thick enough to coat the back of a spoon.

5. To serve, stand a pear right side up on each of 4 plates. Spoon some of the syrup over each pear. Garnish with a piece of star anise, a cinnamon stick, and orange rind. Serve at room temperature with creme fraiche and a sprig of mint. Gordon Hamersley