Poached pears are an all time classic and this recipe takes them to another level. If you have ever wandered what to to with left over port, yes apart from drink it, here is a recipe. Mind you this recipe is worth buying a bottle for.
Port poached pears
Serves 4
Ingredients
- 4 medium conference pears
- 4 star anise
- 15 grams | ½ oz cinnamon sticks.
- Zest of 1 orange cut into strips
- 400 ml | 14 fluid oz port
- 100 ml | 3 ½ fluid oz water
Method
Place star anise, cinnamon, orange, port, and water into a pan just big enough to fit the pears standing up. Peel and remove the flower scar from the pears, stand them in the port mixture. Place a lid on the pan and bring them to a fast simmer. Cook the pears until they are soft, but still retain a little bite, remove them from the heat and set them aside to infuse overnight.
Next day remove the pears from the port sauce and set them aside while you bring the sauce to a fast simmer without a lid. Let the sauce simmer until reduced by about half and it is syrupy consistency. Let’s syrup cool for a while. To serve, one pear per person with ice cream and the warm port sauce poured over the top.
Recipe by Sarah Gurung