ExtremeChefs.com is a professionally run web site for professionals but there is plenty of interest in there for everyone interested in cooking. You will find many great recipes to try, some fascinating chef biographies and much, much more.

Run by Chris and Sharon Nakos, ExtremeChefs.com is designed to provide the food and restaurant industry with a direct way to showcase their establishments for maximum exposure.

Ingredients

2 tablespoons lemon juice
2 3/4 pounds Sickle pears (about 10 whole) - peeled
1 (750-milliliter) bottle Merlot or other red wine
1/2 cup sugar
5 orange rind strips (3 × 1-inch)
1/2 cup orange juice
2 x 3-inch cinnamon sticks
1 star anise (optional)
5 teaspoons chopped crystallized ginger

Method

• Sprinkle lemon juice over pears; drain.

• Combine wine and next 4 ingredients (wine through cinnamon) in a large non-aluminum Dutch oven. Add star anise, if desired; bring to a boil. Reduce heat, and cook, covered, 10 minutes.

• Add pears; simmer for 10 minutes or until tender, turning pears occasionally.

• Remove pears from wine mixture using a slotted spoon. Place in a shallow bowl; set aside.

• Bring wine mixture to a boil over high heat; cook 10 minutes or until reduced to about 2 cups. Discard solids. Spoon reduced wine mixture over pears; sprinkle with ginger.

Serving size: 1 pear, 3 tablespoons wine sauce, and 1/2-teaspoon ginger.