French fruit desserts poached pears

when I hear poached me (as a kid) and the other millions of Americans think of poached eggs not chicken or fruit. Well the cool thing is that poaching means food submerged and cooked in a liquid that is barely simmering or shivering. The term can also be used poetically for things such as "chicken breasts poached in butter". Well I poached pears in port wine and the recipe was in "French classics made easy" (pg 284). It was an amazing experience because you never hear of a dessert that includes wine. It was as simple as this buy 6 Bosc or Comice pears, peel them and boil them in a mixture of port wine,red wine, lemon and orange juice and zest, and a small amount to sugar until the pears are soft and than chill for 2 hours. They were a bold burgundy in color and sauce had a sweet wine taste to it almost like sangria. It's a very colorful dessert that will impress any guest.