Poached pears and cherries in port

Yield: 6 servings

Measure Ingredient
6 Ripe pears Bartlett or Comice
½ cup Water
¼ cup Brown sugar
1 Cinnamon stick
1 Star anise (opt)
¼ cup Dried cherries (substitute raisins or currants if unavailable)
1 cup Port wine

1. Rinse the pears; peel them and leave them whole with the stems intact.

2. In a heavy nonreactive saucepan, combine the water, brown sugar, cinnamon, star anise, cherries, and wine. Add the pears. Simmer until the pears are cooked through but still firm, 15-20 minutes.

3. Remove the pears and reduce the liquid to a thick, syrupy glaze, about 15 minutes. Spoon the glaze and the cherries over the pears.

Taste best serve at room temperature. Make them early in the day and leave covered until ready to serve. Can be refrigerated for 3 days.

Return to room temperature before serving.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 261 Submitted By DIANE LAZARUS On 10-05-95

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