Port Poached Pears

 

This is a great Fall dessert, especially for the holidays. I used Bosc Pears, but you can choose the pear of your choice. I serve it with a generous slice of cream cheese.

INGREDIENTS:

  • 1 Bottle of Port Wine
  • 1 Cup light brown sugar
  • 1 Cup water
  • 2 Cinnamon sticks
  • 2 Star anise
  • 5 Juniper berries
  • 1 Orange cut into round slices
  • 1 Lime cut into round slices
  • 4 Pears (I used Bosc)
  • Cream cheese

INSTRUCTIONS:

  • Combine the first 7 ingredients in a pot large enough to accommodate the pears and bring to a boil.
  • Reduce the heat to  medium-low to low setting.
  • Peal the pears and slice a small portion on the bottom so that they stand up easily on your plate.
  • Carefully drop the pears in the simmering liquid and poach until a knife is easily inserted into the pear.
  • Remove the pears with a slotted spoon and refrigerate.
  • Strain the liquid and replace in the pot.
  • Make a slurry of 4 tablespoons of the liquid and 3 tablespoons of cornstarch.
  • Bring the liquid in the pot to a mild boil and add the slurry a little at a time until you get a syrupy consistency. If, necessary, make another slurry if your liquid does attain the consistency of a syrup.
  • Refrigerate the syrup until ready to plate.
  • When ready to serve, add some of the syrup to the bottom of your dessert plate, then the pear, then drizzle more syrup on the pear.
  • Serve with a slice of cream cheese.