Poached pears with porto wine and spices.
Being a Dutch girl in Paris I sometimes (well, most of the time) feel like an alien. When I walk down my street or go to le supermarché, I can’t help but wonder if they can see I’m not one of ‘theirs’. Which is a bit silly when you consider the percentage of foreigners living here. Plus the fact that no one really cares where I’m from, as long as I don’t get in their way! Because for a to me yet unknown reason, people in Paris seem to be way more time pressed than in the rest of France or the Netherlands.
I must have been influenced by the Parisian way of doing things, though. And more specific in the way I dress. I didn’t really notice this myself, but my Dutch colleagues told me they wondered where all my colourful outfits had gone. And I have to admit it, I have more and more black in my wardrobe. In avoidance of being labeled as étrangère immediately, I seem to have toned down the amount of bright colours I bring to the streets. 
And even worse, a few weeks ago I caught myself thinking “well, she’s definitely not from Paris!” when I saw a woman wearing a fantastic green dress with matching green boots. A clear sign that it’s time to start re-introducing colour, to brighten up my life and the streets of Paris.
Starting with these fantastic red pears, poached in red Porto wine and spices, to make them sweet and spicy at the same time. Great as a side dish, or as a dessert!
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Port Wine Poached Pears
- Total Time: 135 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and spiced pears poached in rich port wine.
A perfect elegant dessert for any occasion.
Ingredients
- 4 cooking pears
- 1 cups (250 ml) red port
- 2 tsp cinnamon
- 2 tsp gingerpowder
- 1 tsp cardamom
- 4 cardamom cloves
- 1 tbsp vanilla sugar or 1 vanilla pod (sliced open)
Instructions
- Peel the pears, leaving the stalk intact, and slice off the bottom so they stand upright in the pan.
- Combine the remaining ingredients in a wide pan, stir well, and turn on the heat.
- Place the pears in the pan and simmer on low heat for approximately two hours, or until soft and the sauce is reduced. Turn occasionally for even coloring.
- Serve hot or cold.
Notes
- For best results, use firm pears like Bosc or Anjou.
- If you don’t have vanilla sugar, a vanilla bean pod adds wonderful flavor.
- Store leftover poached pears in the refrigerator for up to 3 days; the sauce will thicken.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Poaching
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 pear
- Calories: 250
- Sugar: 25
- Sodium: 10
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Carbohydrates: 50
- Fiber: 5
- Protein: 1
- Cholesterol: 5
Frequently Asked Questions
What type of pears work best for poaching in port wine?
Bosc or Anjou pears are ideal for poaching because they hold their shape well and have a good balance of sweetness.
Can I use a different type of wine instead of port wine for this recipe?
While port wine adds a rich flavor, you can substitute with another sweet red wine, but the taste will differ slightly.
What spices are recommended for poaching the pears in this recipe?
Common spices to use include cinnamon sticks and cloves, which enhance the flavor of the port wine and add warmth to the dish.
Hi Eva
can i jar the port poached pears to eat later or give to friends.
regards John