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 photo by Artandkitchen
photo by Artandkitchen
photo by Artandkitchen photo by Artandkitchen
Ready In:




  • 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.

Questions & Replies

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  1. rosslare
    Fantastic! Love the black pepper and used orange zest instead of lemon.
  2. Artandkitchen
    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!
  3. 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
  4. Miheehee
    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!
  5. Chef Kate
    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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