Scarlet Poached Pears
['2 cups Orange Muscat such as Essencia (from a 750-ml bottle)', '1 medium red beet (1/4 pound), peeled and sliced', '1 tablespoon sugar', '2 teaspoons fresh lemon juice', '1 (2-inch) cinnamon stick', '2 Turkish bay leaves or 1 California', '3 small firm-ripe pears (3/4 to 1 pound total)', 'such as Forelle', 'peeled', 'halved lengthwise', 'and cored']
Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.
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