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

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rosslare October 21, 2012

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!

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awalde November 11, 2011

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

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Tricia Mendes May 25, 2009

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!

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Miheehee January 06, 2008

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!

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Chef Kate December 06, 2007
Pears Poached in Peppered Port