|Firm ripe pears||4 , peeled, cored from the bottom|
|Fresh lemon juice||3 Tablespoon|
|Lemon rind strip||1 Small|
|Ground cloves||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine/Cranberry juice||1⁄2 Cup (8 tbs)|
Brush pears with lemon juice and set aside.
In saucepan, place remaining juice and all other ingredients.
Cook over high heat 1 minute, then stir and cook an additional minute or until sugar is dissolved.
Stand pears in the mixture and baste them with the sauce.
A bulb baster does this job well.
Cover and simmer 12 minutes, basting every 3 minutes.
Test for doneness; pears should be tender enough to be easily pierced with a fork.
Let pears cool in their liquid, basting occasionally.
Serve chilled or at room temperature.
Nutmeg-laced whipped cream or plain yogurt can be served on the side.