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Port Wine Poached Pears

Eva Lambooij
5 from 1 vote
Course Dessert


  • 4 cooking pears
  • 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


  • Peel the pears but leave the stalk (just because it looks pretty, don't eat it) and slice off the bottom of the pear so it stays up straight in the pan
  • Put all the other ingredients together in a pan (choose a pan that's wide enough for all 4 pears), stir well and turn on the heat.
  • Place the pears in the pan and let simmer on low heat for about two hours until they are soft and the sauce is reduced. Turn once in a while to get an even colour.
  • Serve hot or cold (I personally prefer them hot) with the sauce.
  • Bon app├ętit!