Nutrition per serving may change if servings are adjusted.
4 pears, such as Bosc or Anjou
2 cups dry white wine
⅓ cup dried sour cherries, or dried cranberries
¼ cup sugar
8 small whole bay leaves
Peel pears and cut in half lengthwise. Remove cores with a melon baller or spoon and cut each half lengthwise into thirds.
Place the pear segments in a large saucepan and add wine, sour cherries (or cranberries), sugar and bay leaves. Bring the mixture to a simmer. Cover and simmer gently over low heat until the pears are tender when pierced with a knife, 5 to 10 minutes.
Remove the fruit to a serving bowl with a slotted spoon, discarding bay leaves. Bring the remaining poaching liquid to a boil over high heat and cook until reduced to ½ cup, about 12 minutes. Spoon over the fruit.