Pears Poached in Peppered Port

Mikekey's Note:

A light dessert with a spicy flavor. Cook time does not include chill time. From Cooking Light.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3 cups port wine
• 1/4 cup sugar
• 3 pieces lemon rind, 2-inches each
• 1 tablespoon lemon juice
• 20 black peppercorns
• 5 whole cloves
• 1 piece cinnamon stick, 3-inches
• 4 bartlett pears, peeled, cored, halved
• 4 sprigs fresh mint

Directions:

1. Combine first 7 ingredients in a large saucepan; bring to a boil.
2. Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender.
3. Remove pear halves with a slotted spoon, and place in a large shallow bowl. Cover and chill.
4. Bring wine mixture to a boil, and cook 8 minutes or until reduced to 1 cup.
5. Pour wine mixture through fine mesh sieve into a small bowl; discard spices and lemon. Cover and chill.
6. Place 2 pear halves in each of 4 dessert dishes; top with sauce. Garnish with mint sprigs.

Reviews

[rosslare]

Fantastic! Love the black pepper and used orange zest instead of lemon.

[awalde]

I had 4 pears perfect for this recipe! They came out beautiful tender but not too much.
I couldn't expect better.
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!
Thanks a lot for posting this delicious, beautiful, tasty and fascinating reipce!

[Tricia Mendes]

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