GREENSBORO, N.C. -- Let's get festive, Triad! Our State Magazine is making it even easier for you with four delicious holiday recipes.

Chef Lynn Wells is Our State's recipe developer. She's included four festive fruit recipes in the December issue, that are perfect for any holiday party.

"One of the most festive types of recipes this time of year is the poached pear," said Wells. "Whether you like them poached, or roasted, these will compliment any holiday party."

Our State December Recipes

We've posted the poached pear recipe below and you can find all four recipes in the December issue of Our State Magazine.

Happy Holidays!

Poached Pears in Mulled Wine

Yield: 6 servings.

3 cups dry red wine, such as Merlot ¼ cup white granulated sugar ½ cup fresh-squeezed orange juice 1 (1 x 3-inch) strip orange peel 1 cinnamon stick 1 star anise 1 bay leaf 3 whole cloves 6 firm, ripe pears in a 4-quart Dutch oven, combine wine, sugar, orange juice, orange peel, cinnamon stick, anise, bay leaf, and cloves. bring to a boil, reduce heat, and simmer for 5 minutes. while the liquid is simmering, peel pears, leaving stem intact. slice ½ inch off the bottom of the pears so they'll stand upright. Gently place pears in wine mixture, cover, and simmer for 15 minutes, turning every 5 minutes to ensure even color. Pears should be cooked but still firm. remove Dutch oven from heat, uncover, and cool with pears upright in pan. once cool, cover and chill in refrigerator at least 6 hours or overnight.

Gently remove pears from liquid and place on serving platter. allow the pears to come to room temperature. meanwhile, pour liquid into a shallow saucepan over medium-high heat and reduce, stirring occasionally, for 15 minutes or until liquid is thick enough to coat the back of a spoon. remove from heat and let liquid cool to room temperature. Drizzle each pear with 2 tablespoons of syrup and serve.