Recipe by: Daniela Romão
Source: Family Recipe
- 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