Port Wine Poached Spice Pears
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| Ingredients:
Pears:
6 firm Bosc pears (not too ripe)
1 bottle Port wine
2 cups cranberry juice
1 cup light brown sugar
3 sticks of cinnamon
6 Star Anise pods
1 teaspoon whole cloves
1 very small drop cinnamon oil (if you don’t have this, use 1 teaspoon cinnamon extract)
6 julienned basil leaves (we prefer purple basil)Sauce:
1 cup plain yogurt
2 tablespoons heavy cream
1 teaspoon grated fresh ginger
1/2 teaspoon maple extract
1/4 cup pure maple syrup
2 tablespoons dark brown sugar
Mix in blender and chill
Directions:
Peel and cut pears in half. Scoop out seeds with melon-baller. Bring Port wine and all other ingredients to boil in 2-3 quart saucepan. Once boiling, drop pear halves in, cover, lower heat to medium-high and cook approximately 15 minutes or until pears are just tender. Remove from liquid and put into a large container to cool. Cool cooking liquid in separate container and when cool, pour over pears and refrigerate overnight. Serve pear halves chilled, drizzled with the sauce. At the inn we serve ours with a Purple Basil Pear Sorbet (photo above, that recipe in another post)
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This entry was posted on November 11, 2009 by Dana Moos. It was filed under cooking, food, foodies, recipes and was tagged with food, food photos, foodies, foodporn, fruit recipes, pear recipes, poached pears.
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