For an elegant presentation, serve individually in teacups.
8 Bosc or Bartlett pears
1 (750-milliliter) bottle champagne or sparkling wine
1/2 gallon orange juice
1 (3-inch) cinnamon stick
5 whole cloves
Garnish: orange and lemon rind strips
How to Make It
Peel and core pears, leaving stems intact. Cut a thin slice from bottom of each pear, forming a base for pears to stand on.
Place pears upright in a Dutch oven, and pour champagne and orange juice over pears. Add cinnamon stick and whole cloves. Bring mixture to a boil; reduce heat, and simmer for 15 minutes or until pears are tender. Serve pears warm. Garnish, if desired.