- Combine all ingredients, except for the pears and pepper in a medium saucepan on medium heat. Simmer until honey is fully incorporated.
- Add the pears and reduce heat to a medium-low, simmer. Cook for 20 minutes or until pears are easily pierced with a knife.
- Remove pears from the liquid and set the pears aside.
- Boil the poaching liquid until it reduces by about 30% (approximately 20 minutes). Serve the pears over a pool of the poaching liquid. Garnish with black pepper.
Eat your wine. Cooking wine evaporates most of the alcohol, and what is left behind is the heart healthy liquid we have come to find is full of antioxidants, including those that help to elevate HDL, or good cholesterol levels, which protects the heart. The reseveratrol in red wine also protects blood vessels in the heart from damage, including reducing the risk for blood clotting and inflammation.