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Poached Pears in Port Syrup Recipe
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Ingredients : |
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2 ripe,
firm pears, such as Williams, or Comice
pared rind
of 1 lemon
175ml ruby
port
50g caster
sugar
1 cinnamon
stick
60ml cold
water
fresh
cream, to serve
Decoration
30ml
sliced hazelnuts, toasted
fresh
mint, pear or rose leaves |
Method :
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Peel the pears, cut them in half and
remove the cores.
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Place the lemon rind, port, sugar,
cinnamon stick and water in a shallow pan.
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Bring to the boil over low heat.
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Add the pears, lower the heat, cover
and poach for 5 minutes.
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Let the pears cool in the syrup.
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When the pears are cold, transfer them
to a bowl with a slotted spoon.
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Return the syrup to the heat.
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Boil rapidly until it has reduced and
will lightly coat the back of a spoon.
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Discard the cinnamon stick and lemon
rind and leave the syrup to cool.
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To serve, place each pear half in turn
on a board, cut side down.
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Keeping it intact at the stalk end,
slice it lengthways, then using a palette knife, carefully lift it off
and place on a dessert plate.
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Press gently to fan out.
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Spoon the port syrup over the pears.
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Top each portion with a few hazelnuts
and decorate with fresh mint, pear or rose leaves.
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Serve with cream.
A richly colorful but lighter dessert
option, suitable for entertaining.
Serves 4
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