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.