Beet-and-Wine-Infused Poached Pears

1. 1

   In a medium saucepan, bring the wine, beet juice, sugar, lemon, cinnamon stick and 1/4 cup of the creme de cassis to a boil.

2. 2

   Simmer over moderate heat for 5 minutes, stirring to dissolve the sugar.

3. 3

   Add the pears, cover and simmer over moderately low heat, turning once, until just tender, 15 minutes.

4. 4

   Using a slotted spoon, transfer the pears to a bowl.

5. 5

   Boil the poaching liquid over moderately high heat until reduced to 1 cup, 13 minutes.

6. 6

   Stir in the remaining 1/4 cup of creme de cassis.

7. 7

   Pour the syrup over the pears and let cool completely, then refrigerate until chilled, 30 minutes; discard the cinnamon stick.

8. 8

   Serve the pears with the syrup on a platter or in shallow bowls.

9. 9

   Serve with vanilla ice cream.

* Per serving · 4 servings · Values may vary.