Pears Poached In Port Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Water | 1 Pint | |
| Cinnamon stick | 1 | |
| Cloves | 4 | |
| 1 piece fresh orange peel, 1 inch long | ||
| 6 pears, ripe but firm | ||
| 1 cup port, tawny or ruby | ||
Directions
In a saucepan just large enough to take the pears comfortably, mix the sugar, water, cinnamon stick, cloves, and orange peel.
Bring to a simmer and then cool.
Peel the pears, leaving the stem intact, if you were lucky enough to find pears that still had their stems.
Cut a bit off the bottom of the pear so that it will stand upright in the port and in the serving dish.
Leave them set in a stainless or glass bowl covered with mild salt water until ready to cook.
When ready to cook, drain the pears and place them in the sugar syrup pan, upright.
Add the port and bring the whole to a gentle boil.
Turn to a simmer and cover.
Cook until the pears are tender but still a bit firm, about 15 minutes.
Serve each pear upright in a small glass bowl or dish.
You might put a puddle of the port broth in the bottom of the dish.
Bring to a simmer and then cool.
Peel the pears, leaving the stem intact, if you were lucky enough to find pears that still had their stems.
Cut a bit off the bottom of the pear so that it will stand upright in the port and in the serving dish.
Leave them set in a stainless or glass bowl covered with mild salt water until ready to cook.
When ready to cook, drain the pears and place them in the sugar syrup pan, upright.
Add the port and bring the whole to a gentle boil.
Turn to a simmer and cover.
Cook until the pears are tender but still a bit firm, about 15 minutes.
Serve each pear upright in a small glass bowl or dish.
You might put a puddle of the port broth in the bottom of the dish.
Chef
