There are very few fruits I’d call elegant. Watermelons are refreshing; apples are homey; pomegranates are stunning. But elegant is a word I reserve for pears. They add sophistication to a simple spinach salad with blue cheese and give just the right amount of sweetness to a winter tart.

This recipe makes pears even more elegant by poaching them in some dry red wine. Good-quality red wine (use something you’d drink) turns into this thick and tangy syrup after the alcohol cooks off.  I added some cinnamon, clove and orange peel–all flavors that enhance the sweetness of pears.

This guilt-free dessert makes a stunning presentation for a dinner party. I can already hear the woos and ahhs from your guests when they see these crimson fruits. You can poach the pears ahead of time and serve them cold or at room temperature, making these perfect for entertaining.

I hope you will take advantage of the winter pears at your farmers market. Try the Bosc, the Bartlett, the Anjou. And most importantly, try this recipe for an elegant meal.

Spiced Red Wine-Poached Pears

From “The Food You Crave” by Ellie Krieger

• Dry red wine (Cabernet or Merlot), 2 cups
• Granulated sugar, 1/4 cup plus 1 tablespoon
• Fresh orange juice, 1/2 cup (from about 1 orange)
• Orange zest, one 1-by-3-inch strip
• Cinnamon stick, 1
• Cloves, 2
• Pears (I used Bosc), 4 firm, ripe ones

In a 4-quart saucepan, combine the wine, sugar, orange juice, orange zest, cinnamon stick and cloves. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes.

While the liquid is simmering, peel the pears, leaving the stem intact and being careful not to blemish the flesh of the pears. Slice 1/2 inch off the bottom of the pears to create a flat bottom they can stand on.

Gently lay the pears down in the poaching liquid, cover and simmer, turning them every 5 minutes to ensure even color, until they are cooked but still firm, 15 to 20 minutes.

Gently transfer the pears to a serving dish, keeping them upright. Let them cool to room temperature.

Meanwhile, with a slotted spoon, remove the orange zest, cloves and cinnamon stick from the poaching liquid. Turn the heat up to medium-high and reduce the liquid until it is thick and slightly syrupy, about 10 minutes.

Drizzle each pear with 2 tablespoons of the warm syrup and serve.

The pears and sauce may also be stored in the refrigerator for 1 to 2 days and served cold or at room temperature.