Pears Poached in Peppered Port

Submitted by Outta Here

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

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 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 of 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.

 

[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!

 

[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

 

[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!

 

[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!