Pere cotte al vino rosso

Carefully peel the Abate Fetel pears, leaving the stems intact. Using a small spoon or melon baller, core the bottom of each pear, being careful not to pierce through the top.

In a large, non-reactive pot or Dutch oven, combine the Chianti Classico red wine, granulated sugar, cinnamon stick, whole cloves, star anise, organic orange zest, water, and lemon juice.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the granulated sugar is completely dissolved.