POACHED PEARS

8 Bosc pears, peeled, stem left attached, bottom slice off to stand flat
juice of 1 lemon
1/4 cup sugar
1/2 cup honey
1-1/2 cups Burgundy
1/2 teaspoon vanilla
2 whole cloves
3 to 4 black peppercorns
1/4 cup Cherry Marnier

Use a melon baller to scoop out seeds from pears. Stand pears in dutch oven. Squeeze lemon juice over. Sprinkle with sugar and drizzle with honey.

Add remaining ingredients and bring to simmer. Cover and poach for 30 minutes. Serve at room temperature or cold with Burgundy syrup.