Spiced Riesling Poached Pears

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   1. Add wine and sugar to a heavy-bottomed pot, bringing to a boil.

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   2. Turn heat down to low and add orange juice and zest, cloves, ginger, cinnamon, peppercorns, and nutmeg. Simmer gently for 10 minutes.

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   3. Meanwhile, remove skin from pears with a vegetable peeler, leaving stems in place. Slice off bottom of the pear, giving it a flat base to stand up for plating.

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   4. Gently lower pears into pot and simmer, partially covered, on low heat for 30 minutes or until soft but not mushy.

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   5. Take pears out of pot and place in a bowl.

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   6. Turn heat up to medium high and cook remaining liquid until thick and syrupy, about 15 minutes. Place pears back in syrup to reheat them for 2 minutes.

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   7. With a slotted spoon, remove pears and place in individual serving bowls.

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   8. Pour syrup through a metal sieve to remove spices and peel, dividing evenly over pears. Garnish with a spoon of chevre for each pear and serve immediately.

No additional tips available.