Description
Sweet and spiced pears poached in rich port wine.
A perfect elegant dessert for any occasion.
Ingredients
Units
Scale
- 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