Step 1

In a large pot over medium heat, combine the red wine, coconut sugar, orange juice, tea bags, and Lakanto Syrup. All to simmer for about 10 minutes while you peel the pears.

Step 2

Peel the pears, leaving the stems in tact. Slice a tiny bit off the bottom of each pear, this will create a flat surface for the pears to stand up when being served.

Step 3

Place the pears in the red wine poaching liquid and allow to poach with the top on for about 30-40 minutes, turning the pears once in between to ensure the whole pear is even in color.

Step 4

After about 30 minutes, or when the pears are red and tender, gently remove from the liquid and set aside.

Step 5

Cover the pot and reduce the remaining liquid by about half, until you have a thick syrup that coats the back of a spoon. This should take 10-15 minutes.

Step 6

Serve the pears sliced in half, or whole, with coconut yogurt, mascarpone, or vanilla ice cream. Drizzle a bit of the red wine syrup over each one then top with orange zest.

Step 7

Cover and store leftover pears in the reduced poaching liquid in the fridge for up to 3 days.