Sunday, November 19, 2006

P is for Pears; Pears are for Poaching

Pears Poached in Spiced Port

4 pears, peeled, stems left intact
1/2 orange, cut into 4 pieces
2 cups ruby port
2 cups cranberry juice cocktail
1/2 cup sugar
1 cinnamon stick
2 cloves
3 peppercorns
Pinch freshly grated nutmeg

Combine liquids, orange pieces and spices in a saucepan and bring to a boil. Remove core of pear from the botton with a melon baller or small spoon. Put pears into poaching liquid and simmer for about 25 minutes or until pears are just tender. Remove from heat and allow pears to sit in liquid for 2 hours.

Remove pears from poaching liquid; strain it, then bring it back to a boil and boil until it is reduced to about half its original volume. Put each pear in a bowl and spoon some poaching liquid over it. Serve plain or with vanilla ice cream.

Serves 4.


Melissa said...

Wow! they look simply delicious. A hug from Panama :)

ACE said...

Accutually a pitch of salt and cream of tartar adds a nice touch to the pears

Honeybee said...

Those look wonderful! I might try them this weekend. I really like your blog!

Jeanne said...

Those look lovely! My mom used to make pears poached in red wine quite often - I remember the sight of a dozen pears being brought to the tably in the big clay pot in which they'd been slowly poached and served with whipped cream. Mmmmm.