Burgundy-Poached Pears with Prickly Pear Coulis*

4 pears, peeled and cored from the bottom
1-1/2 L Burgundy wine
2 T honey
6 prickly pears, peeled
Mint sprigs, for garnish

Place the pears in a 2-qt saucepan with enough wine to cover. Add honey.

Place a small, heat-proof plate on top of the pears to keep them submerged.

Bring to a boil slowly, over medium-low heat, and then reduce heat slightly.

Simmer until the pears are soft but not mushy. Remove from heat and place the pears in a deep bowl. Pour the hot wine over the pears and cover with plastic wrap. Place the hot pears and wine in the refrigerator for 6 to 24 hours (the longer the pears rest in the wine, the deeper their color will be).

For the coulis, purée the peeled prickly pears in a blender and strain through a fine chinois.

To serve, rim the plate with prickly pear coulis. Slice the pear and fan it in the center of the plate. Garnish with mint.