Pear Almond Napoleon

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Chef Michelle Lunde, Delicate Decadence, Barre, Vermont

Ingredients
3 cups of Merlot, Beaujolais, or Cabernet
1 1/4 cup granulated sugar
1 cinnamon stick
1/3 vanilla bean, split and scraped 
1 star anise (optional)
1 fresh lemon, peeled and juiced
1/2 orange, peeled and juiced
2 Anjou pears, peeled and cored

Preparation
Place all ingredients into a medium sauce pan, making sure the pears are covered with liquid.  Cover, bring to a boil, reduce heat to a simmer, and poach until tender.  Let cool.

Cut pears in half lengthwise, and use half per portion.

Serves 4.