• 4 large Bosc pears
• 2 cups young red wine
• 1 cup sugar
• 1 stick cinnamon

Preheat the oven to 400°. Wash and peel the pears and then core them from the bottom using a melon baller. Keep the top stem intact. Fill the core cavity with sugar and use a small piece of pear core as a stopper to keep the sugar inside. Place the pears in a deep baking dish. They should fit snugly. Pour the wine over and around the pears and sprinkle with the remaining sugar. Place the cinnamon stick into the pan as well. Place the pan on the middle rack of the oven and bake until the pears are tender, about 1 hour. Pour the wine from the baking dish into a saucepan and reduce over high heat until you get a syrup-like consistency. Remove the cinnamon stick. Pour the sauce over the pears and serve warm with a dollop of whipped cream. Serves 4

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