Preparation Time: 15-20 Minutes
	4 medium size Bartlett or Bosc pears 3 cups Cabernet Sauvignon or other full-bodied red wine 1 cup sugar Zest of 1 orange (colored part of peel) 1 Tbsp. vanilla extract 1 cup fresh or thawed frozen unsweetened raspberries or blackberries 1/2  Sunkist® California Pistachios Kernels, chopped 4 mint leaves or sprigs Large clear crystal sugar
	Pare pears, leaving stems; core from bottom. Place in saucepan and add approximately 2 inches of water; cover pan and bring to boil. Simmer 10 minutes or until pears are tender but not mushy. Drain and cool; set aside. For sauce, combine Cabernet, sugar, orange zest and vanilla in wide saucepan. Bring to boil uncovered. Boil about 15 minutes, evaporating sauce until reduced to approximately 1 cup. Add berries and cook 1 minute; cool. To serve, gently dip pears in sauce then roll pears in pistachios to coat. Sprinkle with sugar crystals. Spoon remaining sauce into shallow dessert bowls. Stand pears in sauce. Place mint leaves onto pear stems. Makes 4 servings.

Pistachio Crusted Pears in Wine Sauce