1 orange, zested and juiced
1 lemon, zested and juiced
3 cups Saskatoon Dessert Wine
1/2 cup sugar (more if you like it sweeter)
2 cinnamon sticks
8 Bosc pears
Place orange, lemon juice, zest, wine, sugar and cinnamon sticks in a heavy large pot. Bring to a simmer, stirring until sugar dissolves. Remove from heat.
Peel pears with a vegetable peeler or paring knife, leaving stems intact. Cut off a thin slice off the bottom of each pear so the pears can stand upright.
Place pears in the large saucepan. Cover and simmer pears until just tender. Rotate pears once during cooking. Using a slotted spoon carefully transfer pears to a baking dish and cool.
Reduce remaining sauce to about 1/2 cup (about 6-8 minutes). Strain into a separate bowl and let cool. Cover and refrigerate sauce and pears for at least 2 hours and up to 2 days.
To serve, bring to room temperature and place on large platter. Spoon sauce over pears. Can be served with whipped cream on the side.