Simple Poached Pears

4 servings – 30 minutes before serving or make a day ahead and chill!
3 cups Lillet Rouge
1 cup water
Zest and juice of 1 orange
1/2 cup sugar
1 orange thinly sliced with peel still on
8 sprigs of thyme
8 black peppercorns
4 just-ripe pears (Warren, Anjou, or Bosc)

Place Lillet, water, orange zest, juice, sugar, orange slices, thyme and peppercorns into a large saucepan.
Heat over medium-high heat for a few minutes, stirring occasionally until the sugar dissolves.
Meanwhile, peel the pears and cut a bit off the bottom of each to make it flat and able to stand without falling. Keep stems intact.
Submerge each peeled pear in the poaching liquid and return to a simmer.
Cut out a circle of parchment paper to cover the pears and liquid.
Place a plate over the parchment to cover the pears and keep them submerged.
Simmer 30 minutes. Remove pears and place in a bowl.
Reduce liquid 10-15 minutes to thicken.
To serve immediately, place each pear in a small bowl, add a little poaching liquid, twig of thyme and citrus slices and serve.
I prefer to chill overnight so I store everything in a glass container and cover and serve chilled the next day.

Bon Appétit