Port Poached Pears

Poached Pears at the Minnesota Renaissance Festival – September 15, 2012

This past weekend was Wine, Romance, and Chocolate weekend at the Minnesota Renaissance Festival.  We created quite a few recipes and this is one of many. 

The Port Poached Pears continue to be one of my favorite recipes, and yet it is fairly easy to make:

4-6 Pears, peeled (recommend Bosc or Anjou)
1 1/2 cups of red wine (recommend Merlot or Port)
3/4 cups of granulated sugar
2 tbsp of lemon juice (can also add lemon zest if desired)
2 tsp vanilla
2 tsp of ground cinnamon or 3 sticks of whole cinnamon
1/2 tsp of whole cloves
1/4 tsp of ground nutmeg

Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes – until they are tender. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at http://www.alicethecook.com In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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