Pears Poached in Shiraz-Port with Cheese

Serves 4

Ingredients:
1 750-ml bottle Shiraz
1 3/4 cups/415 ml port
1/4 cup/50 g sugar
1 cinnamon stick
1/2 teaspoon/less than 2 g freshly grated nutmeg
1 orange (zest and juice)
4 Bosc pears, peeled, cored, each cut into 12 wedges
14-ounce/396-g wedge blue cheese
14-ounce/396-g wedge Camembert cheese
Plain water crackers

Method:
Place the Shiraz, port, sugar, cinnamon stick, and nutmeg in a large saucepan. Cut the peel from the orange. Cut away any white pith on the peel. Add the peel to the wine mixture. Bring to a simmer over medium-high heat, stirring until the sugar dissolves.  Add the pears and return to a simmer.  Cook for 30-50 minutes over medium heat, or until the pears are very tender (cooking time will vary depending on ripeness of fruit).

Using a slotted spoon, transfer the pears to a bowl. Simmer the cooking liquid over medium-high heat for 25-30 minutes, or until it is thick and syrupy. Toss the pears in the syrup to coat.  Transfer the pear mixture to a serving bowl.  Serve with the cheeses and crackers.