- 8 whole allspice
- 1 tablespoon pink peppercorns
- 1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch-thick slices
- 1 (2-inch) cinnamon stick
- 1 (4- by 1-inch) strip of zest from a navel orange, removed with a vegetable peeler
- 3 cups cranberry juice cocktail
- 2 cups Tawny Port
- 1/2 cup dried cranberries
- 1/2 cup sugar
- 4 firm-ripe Bosc or Anjou pears with stems
- Special equipment: an 8-inch square of cheesecloth
- Tie allspice and peppercorns in a cheesecloth bag with kitchen string. Put bag in a large saucepan with remaining ingredients except pears and bring to a boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.
- Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20 to 40 minutes depending on ripeness.
- Discard cheesecloth bag and carefully transfer pears with a slotted spoon to a bowl. Boil poaching liquid until reduced to about 1 1/2 cups, about 10 minutes. Discard ginger, cinnamon stick, and zest. Serve pears warm or at room temperature with syrup.