4 Bosc pears halved, peeled (NOTE: Store in cold water with lemon juice while producing the poaching liquid.)
1 cup champagne or sparkling white wine
1 cup apple cider
2 tablespoons lemon juice
3/4 cup sugar
1 stick Mexican cinnamon
TECHNIQUE: Bring the liquid to a boil, drain and add the pear halves and bring to a low simmer for 8-10 minutes. Pierce pears with a knife to check for tenderness, they will cool in their liquid so checking tenderness is vital. When the pears are cool, remove them from the poaching liquid, save the liquid and strain it through a sieve or cheesecloth. Bring the liquid back to a boil and thicken by reduction, or you can also thicken the sauce with a cornstarch slurry to your liking.