I made poached pears for the very first time to serve at this year's Christmas brunch. The red color and spiced, mulled-wine "broth" made it festive. And the day-ahead prep made it perfect for serving a crowd.
Doubled this recipe, using 20 small organic pears. Let the pears soak overnight before halving, topping with vanilla whipped cream in a champagne saucers and a dash of cocoa powder.