Brûléed Port Wine Poached Pears
Total Prep and Cooking Time: 5 minutes (plus at least 3 hours marinating time)
  • 1 cup Ruby Port wine
  • 1 large, (ripe, but firm), pear (I like Comice or Bosc)
  • 3 whole star anise
  • 1 sprig fresh thyme
  • About 2 teaspoons granulated sugar for sprinkling
  1. Add the port to a small saucepan with the star anise and thyme.
  2. Peel the pear and cut it in half. Use a melon baller or a teaspoon to core the pear and then cut it into about 8 to 10 (1/8 to ¼-inch) slices per half. Add the pears to the port mixture in the saucepan.
  3. Bring to a boil, remove from the heat, and let it sit for at least 3 hours.
  4. Turn on the broiler and drain the pears, saving the poaching liquid, and returning it to the saucepan. Gently place the poached pear slices on a baking sheet covered with foil. Sprinkle the pears with a thin coating of granulated sugar and place them under the broiler just until they begin to brown or char a tiny bit along the edges, about 2 minutes. (Every broiler is different, so check them every 30 seconds or so!)
  5. Bring the poaching liquid to a boil, then reduce the heat to a simmer until it has reduced by about half. This should take about 15 minutes, and the result will be a sweet, thick port wine syrup -- for drizzling on top of the pears.
If you have a small kitchen blowtorch, you can brûlée the pears with it instead of the broiler. Either way, you'll get a similar effect.

The longer the pears marinate, the more intense the flavor will become. It's up to you!
Recipe by weekend recipes at