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1
Cut lemons in half, squeeze juice in a medium bowl, half filled with cold water and add squeezed lemon halves to bowl.
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2
Peel pears as carefully and as smoothly as possible, leaving stems attached.
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3
Place pears in lemon water as you peel them.
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4
In a large saucepan, combine wine, 3 cups water, 1/2 cup sugar, peppercorns, and cinnamon stick.
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5
Bring to a boil, then reduce to a bare simmer.
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6
Remove pears and 2 of the squeezed lemon halves from water and add to the saucepan.
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7
Keep pears submerged in liquid by placing a lid slightly smaller than the pan, a damp piece of cheesecloth, or a clean dish towel over them.
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8
Simmer until pears are tender and translucent, 10-30 minutes, depending on ripeness.
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9
Remove from heat, and let pears cool in poaching liquid.
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10
Refrigerate when cool.
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11
(Pears can be prepared to this point up to 2 days in advance.
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12
).
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13
In a medium saucepan, combine fresh cranberries, kumquats, 1 cup water and the remaining 1 cup sugar, and bring to a boil.
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14
Reduce heat to medium, and let cranberries simmer gently until skins burst and mixture thickens slightly, about 15 minutes.
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15
Stir in dried cranberries.
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16
Rmove from heat, cool completely, and refrigerate.
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17
(Cranberry sauce can be prepared up to 2 days in advance).
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18
Remove pears from poaching liquid with a slotted spoon, and cut in half lengthwise.
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19
Drain on paper towels.
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20
Using a melon baller or small spoon, carefullly scoop out seeds and a little of the surrounding flesh to create a small round cavity in each pear half.
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21
When ready to serve, fill each cavity with 1-2 tablespoons chilled cranberry sauce.
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22
Serve extra cranberry sauce on the side.
