Ingredients for Pears Poached In Peppered Port
- 1 cup port wine
- 1/4 cup sugar
- 1/4 teaspoon lemon zest
- Lemon Juice
- 1/4 teaspoon black peppercorns
- 2 whole cloves
- 1 cinnamon stick
- 2 medium Bartlett pears
- fresh mint sprigs
- 1/2 cup water
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How to Make Pears Poached In Peppered Port
- Combine 1 cup port wine, 1/2 cup water, 1/4 cup sugar, 1 cinnamon stick, 2 whole cloves, 1/4 teaspoon black peppercorns, and 1/4 teaspoon lemon zest in a large saucepan.
- Bring the mixture to a boil over medium-high heat.
- Gently add 4 pear halves (about 2 medium pears, peeled, cored, and halved) to the saucepan.
- Reduce heat to low, cover, and simmer for 8-10 minutes, or until the pears are tender but still hold their shape.
- Carefully remove the pear halves using a slotted spoon and place them in a shallow bowl.
- Cover the pears and refrigerate to chill for at least 2 hours (or up to overnight).
- Return the port wine mixture to medium heat and bring to a boil. Simmer uncovered for 8-10 minutes, or until the sauce has reduced to about 1 cup and slightly thickened.
- Strain the sauce through a fine-mesh sieve into a small bowl, discarding the spices and lemon zest.
- Cover and chill the sauce in the refrigerator until ready to serve.
- To serve, arrange 2 chilled pear halves in each of 4 dessert dishes.
- Spoon the chilled port wine sauce generously over the pears.
- Garnish with fresh mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
175g
Fat
0g
Carbs
22g
