5 or 6 red pears (peeled, trimmed, stem remains)

Pears should be slightly unripe for best results.

POACHING LIQUID:

1 liter burgundy
1 c. sugar
1-2 cinnamon sticks
4-5 whole cloves
4-5 whole coriander
4-5 whole all spice

Arrange pears, standing upright, in bottom of Dutch oven. Cover with remaining ingredients and simmer about 2-3 hours or until pears are slightly tender. Baste with sauce several times as they are cooking.

Remove and chill pears. Reduce sauce to thicken. Serve pears by pouring a few tablespoons of sauce on a dessert plate. Place pear in sauce and put a "cap" of whipping cream on top of pear. Elegant and delicious.