<http://schema.org/recipeInstructions>
" In 5-quart Dutch oven, heat wine, cranberry juice, sugar, cinnamon stick, cloves, and peppercorns just to boiling over high heat, stirring to dissolve sugar. Meanwhile, peel pears, leaving stems on. With melon-baller or small knife, core pears through blossom (bottom) end. Place pears in wine mixture; heat to boiling. Reduce heat to low; cover and simmer 15 to 25 minutes, until pears are tender but not soft, turning pears occasionally. Carefully remove pears to platter. Strain wine mixture and return it to Dutch oven. Heat wine mixture to boiling over high heat. Cook 15 to 30 minutes, uncovered, or until liquid is reduced to 1 1/2 cups. Cover pears and syrup separately and refrigerate until well chilled, at least 6 hours. To serve, spoon syrup over pears."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9200/napa-valley-poached-pears-2632/>