Another Bottles and Cans production.  I poached strawberries and pears as described below, packed them into separate, sanitized jelly jars and heat processed them to give as gifts… or to eat myself on separate occasions.

1 lemon
1 750-ml bottle of ruby port
1 cinnamon stick
1/2 teaspoon whole cloves
1/2 cup vanilla sugar (or regular sugar or honey)
6 bosc pears
1-pound strawberries

1. Prepare a large bowl with 4 cups cold water and the
juice of one lemon, reserving the rest of the lemon.
2. Combine the rest of the lemon, wine, cinnamon,
cloves and sugar in a large saucepan and bring to a boil.
3. As the poaching liquid heats, peel, and core pears and
place them in the lemon-water. Wash and stem strawberries.
4. When liquid is boiling, submerge pears and poach for 7 to 10
minutes on each side until fork-tender.  Add strawberries for last 5.
5. Discard the lemon and cinnamon sticks and store
the fruit in the poachingliquid until ready to serve.
6. Boil down the liquid to a syrup before serving
with vanilla ice cream or marscapone cheese.