Cran-raspberry juice or any dark red juice blend
Port wine
Bosc pears or any firm flesh pear
Bisschopswijn Mulling Spices

Mix 4 parts juice to 1 part port wine in a large stock pot. Add ½ cup sugar for every ½ gallon liquid. Stir to dissolve sugar. Place 1 tablespoon Bisschopswijn spices per half gallon liquid in a muslin steeping bag or large tea ball. Peel and core pears. You can leave the pears whole and core from the bottom, leaving the stem attached or cut the pears in half and core. Bring juice mixture to a simmer. Place pears and Bisschopswijn bag in the juice. Weight down the pears to completely submerge by placing a plate or two on top of the pears. Simmer until pears take on color and start to soften. You can chill the pears in the mixture overnight for more color. Remove pears from the poaching liquid. Serve with raspberry puree, whipped cream or crème anglaise.

Crème Anglaise
3 egg yolks
1/3 cup sugar
1 cup heavy cream
1/3 cup milk
¼ cup brandy
pinch of salt

Beat egg and sugar until well blended. Bring cream and milk to a boil. Remove from heat. Add ½ cup of hot cream into eggs, whisking constantly. Mix the egg mixture into cream mixture. Over medium heat whisk until mixture thickens. Remove from heat. Add brandy and salt. Strain. Cool quickly over ice water. Chill.