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Combine cranberry juice, Fustini’s Cranberry Balsamic Vinegar, red wine, cinnamon stick and whole cloves in a medium size stock pot and bring to a simmer over medium low heat. Once simmering, turn heat to low and add the pears. Cover with parchment paper cut to fit the top of the pot and poach at low temperature until soft, 8 to 10 minutes. Remove pears from the liquid and place into service bowls. Spoon some of the poaching liquid over the top. Place the heavy cream in a large chilled bowl and whisk to thicken slightly. Add the powdered sugar and the Fustini’s Cinnamon Pear Balsamic Vinegar. Whisk until soft peaks form. Spoon some of the cream over the pear and serve immediately.
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