Port Wine Poached Pears
Port Wine Poached Pears are a stunning and delicious fall and winter dessert. Full of warming spices, they're fantastic on their own, over ice cream, in a tart, and even alongside chicken. This port wine dessert is so easy to make and so impressive!
Servings: 8
Calories: 172kcal
Ingredients
- 3 cups Ruby port wine (about 1 bottle)
- ¼ cup granulated sugar
- 8 small-medium pears about 4 ounces each, ripe but firm; I suggest Bosc or Comice
- about 5 whole star anise
- about 3 (approximately 3 inch) cinnamon sticks
- a few sprigs fresh thyme washed and dried
Instructions
- Make the poaching liquid. Add the port wine, sugar, star anise, cinnamon and thyme to a large pot. Warm it over medium heat just long enough to dissolve the sugar.
- Prepare the pears. Start this step only when the poaching liquid is ready. First cut a small base on the bottom of each pear. Then use a tiny melon baller to gently scoop out a small hole from the bottom of each one, working your way all the way into the pear to remove the seeds. If you don't have a melon baller, use a strong, tiny spoon or a paring knife. If you use the knife, move it in a circular motion, up the center of the pear. Peel the pears, from the top down, beginning right at the stem. (Add each pear to the port wine poaching liquid as you work.)
- Poach/Marinate. Over medium-high heat, bring the liquid to a strong simmer and then reduce the heat to the lowest setting and gently simmer just until the pears are tender, about 20 to 30 minutes depending on their size and ripeness. Use a fork to gently prod a pear to see how soft it is. They should be tender, but still firm enough to hold their shape nicely. Turn off the heat and let the pears sit in the poaching liquid for at least 3 hours, and up to a week. (Store them in the liquid, refrigerated in a tightly sealed container. Do not refrigerate until they've cooled to room temperature.)
- Make a port wine glaze. When you're ready to serve -- or whenever you ultimately remove the pears from the liquid, use a large slotted spoon to do so. Set the poached pears aside, and pour the liquid through a fine mesh strainer into a small pot. Over high heat, bring it to a boil, then reduce the heat to a simmer until it has reduced by at least half. This should take about 15 minutes, and the result will be a sweet, thick port wine syrup.
- Serve. Slice the pears any way you'd like to, or serve them whole. Drizzle with the glaze and garnish with finely chopped nuts if desired.
Notes
Choose the right pears: Ripe but firm Bosc or Comice pears hold their shape best.
Prevent browning: Have the poaching liquid ready before you peel, or drizzle the pears with lemon juice if there's a delay.
Color: The longer they soak, the deeper the red goes. After about an hour, the centers will still be creamy white.
Make ahead: Refrigerate the pears in their poaching liquid for up to 1 week.
Port swap: Tawny port works too, for a nuttier, caramel-like flavor.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 172kcal | Carbohydrates: 19g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 95mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.5mg