Poached Pear

Peel the Bartlett pears using a vegetable peeler, leaving the stems intact for presentation. Gently core each pear from the bottom using a melon baller or small spoon, working carefully to avoid breaking the flesh.

Combine the sugar and water in a large saucepan over medium heat, stirring until the sugar dissolves completely. Add the rosé wine and optional red food coloring, stirring to blend evenly.

Bring the liquid to a gentle simmer, then carefully place the pears upright in the pan. Distribute the whole cloves among the pears by inserting one clove into the flesh of each pear.

Reduce the heat to medium-low and simmer the pears gently, turning them occasionally with a spoon to ensure even cooking and coloring. The pears should be tender when pierced with a fork.

Remove the pan from the heat and allow the pears to cool slightly in the poaching liquid. Once cool enough to handle, carefully transfer the pears to a serving dish using a slotted spoon.

Pour the warm poaching liquid through a fine-mesh strainer over the pears, discarding any loose cloves. Chill the pears and liquid in the refrigerator until ready to serve, or serve warm according to preference.