1 cup sugar
1 cup apple cider
1 (2 inch-long) piece gingerroot
1 (2 inch by 1/2 inch) strip lemon peel
4 black peppercorns
6 medium-sized firm, ripe Bosc or Barlett pears
1/3 cup chopped pistachios or almonds
Mint leaves for garnish
Place red wine, sugar, apple cider, gingerroot, lemon peel, and black peppercorns in 6 quart saucepot of Dutch oven. Peel pears, leaving stems intact. With apple corer, core pears from bottoms; place in wine mixture as they are peeled, turning to coat completely. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes of until easily pierced, turning pears after 15 minutes. With slotted spoon, remove pears.
Strain wine mixture, then return to saucepot of Dutch over. Over high heat, heat to boiling; boil, uncovered, about 15 minutes or until mixture reduces in volume and becomes thick and syrupy.
To serve, spoon some syrup around pears. Sprinkle with nuts. Garnish each pear with a mint leaf.
Makes 6 servings.