Pears Poached in Peppered Port
Transform your dessert repertoire with the elegance of Pears Poached in Peppered Port—a sophisticated blend of tender, wine-infused fruit and aromatic spices. Perfectly ripe pears, such as Bosc or Anjou, are gently simmered in a deep ruby-red port wine bath infused with cinnamon, cloves, orange zest, and a subtle kick of black peppercorns for an unexpected depth of flavor. As the liquid reduces to a luscious, syrupy glaze, it coats the pears in a glossy layer of sweet and spiced perfection. This 45-minute masterpiece is ideal for entertaining, offering a visually stunning presentation with minimal effort. Serve these delicate, spiced pears warm or at room temperature, drizzled in their flavorful syrup, and pair them with whipped cream, mascarpone, or vanilla ice cream for a decadent dessert that’s as impressive as it is delicious.
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Recipe Information
Ingredients
- 4 whole firm ripe pears (e.g., Bosc or Anjou)
- 750 ml port wine
- 100 g granulated sugar
- 250 ml water
- 1 tsp whole black peppercorns
- 1 whole cinnamon stick
- 1 strip orange zest
- 1 whole vanilla bean (split and seeds scraped)
- 2 whole cloves
- 1 pinch freshly ground black pepper
Instructions
Peel the pears, leaving the stems intact. Cut a small slice from the bottom of each pear so they stand upright if desired. Set them aside.
In a medium saucepan, combine the port wine, granulated sugar, and water. Place the pan over medium heat and stir until the sugar dissolves.
Add the cinnamon stick, orange zest, vanilla bean (along with the scraped seeds), whole black peppercorns, cloves, and a pinch of freshly ground black pepper to the liquid.
Bring the mixture to a gentle simmer, then carefully lower the peeled pears into the poaching liquid. Ensure the pears are mostly submerged; add a bit more water if necessary.
Cover the surface of the pears with a round of parchment paper to keep them submerged, or occasionally turn the pears gently as they poach.
Simmer the pears for 25-30 minutes, or until they are tender when pierced with a knife. The poaching time may vary depending on the size and ripeness of the pears.
Once the pears are cooked, use a slotted spoon to carefully transfer them to a serving dish. Allow the poaching liquid to continue simmering and reduce for an additional 5-10 minutes, or until slightly thickened.
Strain the reduced poaching liquid through a fine-mesh sieve to remove the spices and zest. Pour the syrupy liquid over the pears.
Serve the pears warm or at room temperature, drizzled with the syrup. Optionally, accompany the dish with whipped cream, mascarpone, or ice cream for an extra touch of indulgence.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 330.1 g | 120% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 282.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2579 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
