Pears Poached in Peppered Port
"A light dessert with a spicy flavor. Cook time does not include chill time. From Cooking Light."
photo by Artandkitchen
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 709.77 ml port wine
- 59.14 ml sugar
- 3 piece lemon rind, 2-inches each
- 14.79 ml lemon juice
- 20 black peppercorns
- 5 whole cloves
- 1 piece cinnamon stick, 3-inches
- 4 bartlett pears, peeled, cored, halved
- 4 sprig of fresh mint
directions
- Combine first 7 ingredients in a large saucepan; bring to a boil.
- Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender.
- Remove pear halves with a slotted spoon, and place in a large shallow bowl. Cover and chill.
- Bring wine mixture to a boil, and cook 8 minutes or until reduced to 1 cup.
- Pour wine mixture through fine mesh sieve into a small bowl; discard spices and lemon. Cover and chill.
- Place 2 pear halves in each of 4 dessert dishes; top with sauce. Garnish with mint sprigs.
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Reviews
-
Fantastic! Love the black pepper and used orange zest instead of lemon. -
I had 4 pears perfect for this recipe! They came out beautiful tender but not too much.<br/>I couldn't expect better.<br/>I quite forgot the mint, but I think that the recipe would be good as well without next time. The winter is coming and my mint will be finished in some days!<br/>Thanks a lot for posting this delicious, beautiful, tasty and fascinating reipce! -
Gorgeous recipe! The peppercorns and cloves give a lovely tang to the sweetness of the port. I found that the pears needed 15 minutes to cook - maybe mine were a little unripe to start. I served this beautiful dessert after a curry dinner, and it was a lovely light finish. I served it with pecan mascarpone, which added another texture. Will definitely use this receipt again - thank you!! Tricia in Oz -
Perfect finish to a North African spiced XMas dinner! Easy to make, relatively light, subtle flavours & beautiful colour. The entire family was raving!!!!! Thanks for a keeper! -
A quite lovely poaching recipe! The pepper and cloves give a surprisingly subtle bite, the port is luscious and gives the prettiest rosy tint to the pears. Fresh mint sprigs make it SO nice on the plate. Thanks, Mikekey!
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
