Fresh pears gently poached in port wine with lemon and warming spices create an elegant, flavorful dessert. This simple recipe produces a beautiful presentation suitable for holidays and special occasions while delivering delicate fruit flavor infused with rich, syrupy notes.
Port Wine Poached Pears
Lynne Webb
15
25
40
6
servings
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Ingredients
- 6 medium, barely ripe pears (Bartlett, Anjou or Bosc)
- 3 1/2 cups port wine
- 1 cup water
- 1 1/4 cups sugar
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- 6 large strips lemon zest (about 1/2-inch wide by 2 inches long)
- 1 cinnamon stick
- 6 whole cloves
Instructions
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Combine the port, water, sugar, vanilla, lemon juice, lemon zest, cinnamon stick and cloves in a deep saucepan. Bring the mixture to a boil over medium-high heat, stirring briefly to dissolve the sugar.
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While the poaching liquid heats, peel the pears, keeping the stems intact for an attractive presentation. Using a melon baller or small spoon, carefully remove the core and seeds through the bottom of each pear. Trim a thin slice from the base of each pear so it will stand upright on the plate.
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Place the prepared pears in the simmering liquid. Lower the heat to medium so the liquid barely simmers. Cook the pears, turning gently and basting every three minutes to ensure even color and flavor. Continue until the pears are tender when pierced with a thin knife, about 12 to 18 minutes depending on ripeness. Take care not to overcook them.
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Remove the pan from the heat and let the pears cool in the poaching liquid for about 10 minutes. Then transfer the pears to a serving platter. Return the poaching liquid to medium-high heat and reduce it until it thickens to a syrupy consistency, similar to maple syrup.
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To serve, spoon a small pool of the reduced syrup onto each plate, set a pear on top, and drizzle additional syrup over the fruit. These poached pears pair beautifully with vanilla ice cream, whipped cream or a dollop of mascarpone for added richness.
Notes
Recipe Notes:
The pears can be prepared in advance and refrigerated. Bring them to room temperature before serving, or gently warm them and the syrup if you prefer a warm dessert. If the syrup has thickened in the refrigerator, reheat it briefly to reach a pourable consistency.
Choose pears that are slightly firm so they hold their shape during poaching. The color of the finished pears depends on the port used; tawny and ruby ports give slightly different hues and flavor notes. For an alcohol-free alternative, substitute equal parts grape juice and water and reduce the sugar slightly to taste.