In a saucepan over medium heat, combine the Mirassou Merlot, water, sugar, lemon juice and thyme springs. Bring to boil and cook for 5 minutes while stirring to dissolve sugar.
Peel, core and quarter the pears. Add to saucepan and reduce heat.
Simmer pears for a total of 20 minutes, rotating after 10 minutes in case they aren't completely submerged and basting them throughout.
Remove from heat and allow to sit in wine for 20 minutes.
Appetizer Assembly
Place two pieces of arugula on each cracker.
Cut the pear quarters into four equal pieces and place onto arugula.
Place a piece of the goat cheese on the pear and top with a pecan half.
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