Poached Pears with Honey Creme Fraiche

2 Seckel Pears

1 Cup red wine (merlot)

1/4 cup sugar

Mulling spices (I like to use Juniper/Star Anise to be different!)

Peel and core pears. A melon baller works well inserted at the base of the fruit.

Place wine, spices and sugar in pan and heat, stirring, until sugar dissolves.

Place Pears in pan and carefully add water to top of the "bulge' in the pear. The poaching will produce a color line at this level, so choose where you want the color line to be.

Bring liquid to a gentle simmer and cover pan. Poach until pears are soft, but firm enough to hold their shape.

Remove pan from heat and rest (can hold overnight in refrigerator) until cool. Chill if time allows.

Remove Pears from pan and allow juices to drain.

Reduce cooking liquor until syrupy and tasty (taste as it reduces and the spice flavor will strengthen - if you over reduce slowly add back some water and repeat) Do not allow to burn - not "Good Eats!"

1/4 cup Creme Fraiche

2 tspn Honey

Mix Creme Fraiche and Honey

Chill until set up a bit

Spoon mix into pear cavities, reserving approx. 2 tspns.

Just prior to service, place 1 tspn mix on plate and swirl with back of spoon.

Dribble/splatter some of poaching syrup onto plate

Place poached pear on plate and cut a slice out of the pear to show filling.