Recipe by: Daniela Romão

Source: Family Recipe

Serves: 6



  • 6 medium, barely ripe pears (Bartlett, Anjou, Bosc)
  • 3-1/2 C port wine
  • 1 C water


  • 1-1/4 C sugar
  • 2 tsp vanilla extract
  • 6 large strips lemon zest (1/2-inch wide x 2-inches long)
  • 1 cinnamon stick
  • Extra sea salt, as desired


  • Place the port, water, sugar, vanilla, lemon peel, cinnamon stick in a deep saucepan and bring to a boil over medium-high heat.
  • Meanwhile, peel the pears, leaving the stems on. Cut a thin slice from the bottom of each pear so that they’ll stand upright for serving.
  • Place the pears in the pan and lower the heat to medium so that the liquid simmers gently. Cook, turning gently and basting every 3 mins for even flavor and color, until the pears are tender when pierced with a thin knife, 12-18 mins. Be careful not to overcook. Remove from the heat and allow them to cool for 10 mins in the liquid.
  • Transfer the pears to a platter and continue cooking the poaching liquid until it reduces to the consistency of maple syrup. To serve, make a small pool of syrup on each serving plate, set a pear on top and drizzle with a bit of extra syrup.

Notes: The pears can be made ahead and refrigerated. Just bring them to room temperature before serving. You may need to warm the syrup to pouring consistency.

Download PDF here:  Portuguese Port Wine Poached Pears Daniela Romão