Port Wine Pears

Served plain with a sabayon or port wine reduction orĀ  wrapped in briocheĀ 

these make a handsome fall or winter dessert.

Serves 6

METHOD

Peel 6 pears, leaving stem. Remove button at bottom with a small melon baller.

Measure into a large saute pan:

  • 2 cups sugar
  • 1.25 L red wine
  • Spices: bay leaf, cinnamon stick; cardamom pods

Bring to a boil. Turn down heat, loosely cover and simmer gently for abo10 10 minutes, or until a knife pierces the pears easily.

Remove pan from burner and allow to come to room temperature in their poaching liquid. Reserve in the refrigerator until ready to serve.