Pear Poached in Red Wine with Spices, Chantilly Cream Quenelle & Caramel Crystals

I didn't read the December Daring Cook's challenge properly and thought fruit was included in the poaching as well.  As a mega sweet tooth, I thought, I might poach the pears...

So this is the second dish I did for the December Daring Cook's challenge, not quite to the requirement, but oh well, I've done the eggs.

Pear Poached in Red Wine with Spices, Chantilly Cream Quenelle & Caramel Crystals

Sounds like a mouthful but it's pretty straight forward:
Fruity red wine.
Ripe pears (I used the knife to hollow out the cores from bottom, and put the little top back to make it look like it's still a whole pear)

1 Cinnamon stick
1 vanilla bean pod, sliced
1 star arnis
1 tsp of all spice
1 tsp of nutmeg
port
raw sugar

Mix all ingredients apart from the pears, bring it to boil and turn to low heat.

Put the pear in the middle and start the poaching process till ready, laddle the sauce over the pear if needed.

Serve pear with a bit of red wine sauce and the chantilly cream quenelle - made from thickened cream and icing sugar.

Add a bit of crushed caramel pieces for a bit of crunch for this dish.

A sort of guilt free treat.