Ingredients for 4 servings:

• 4 Bosc pears or William, medium size,
  
• 2 cups/500 ml dry red wine,
  
• 4 ounces/125 ml crème de cassis,
  
• 1/3 cup/75 g sugar,
  
• 1 cinnamon stick.

Preparation Steps:

1. Combine wine, a third of the crème de cassis, sugar, and cinnamon stick in large, heavy saucepan. Bring to boil over medium heat, stirring until sugar dissolves, and simmer gently for 5 minutes.

2. Peel pears, leaving stems intact. Cut small slice off the bottom of each pear so it will stand upright.Arrange pears on their sides in saucepan. Cover and simmer until pears are tender, turning once, about 15 minutes per side. Cooking time will depend on the size of the pears; test with the point of a sharp knife, there should be just a little resistance when cooked. Using a slotted spoon, transfer pears to upright position in a serving dish.

3. Return the pan to the heat and boil the poaching liquid until reduced and thick enough to coat the back of a wooden spatula, about 10 minutes. Pour in the rest of the crème de cassis.

4. Pour the wine sauce over the pears and serve cold.

Wine Pairing Tips: This deliciously fruity dessert will pair nicely with a light, fruity Pinot Noir from Burgundy's Côte de Beaune, such as a Volnay or Santenay. The bright red-berry aromas of the wine will enhance the cassis in the sauce, while the acidity balances the slight sweetness.
For more impact, one might serve a sweet red wine, such as a Banyuls in the South of France or even a young Port.