To core whole pears
1. Remove the core from the bottom of the pear with a nonswivel peeler, a corer, or a paring knife.

To poach pears
2. Pour red wine over to completely cover cored and peeled pears in a saucepan and sprinkle generously with sugar.

3. Poach at a bare simmer until the pears are easily penetrated with a paring knife.

4. Drain the pears and reduce the poaching liquid until it is the consistency of thin syrup. Cut the pears in half and slice each half into a fan shape.

5. Serve hot or cold in shallow bowls, spooning the sauce around.