Pears poached in peppered port
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Pears | |
1 | Lemon | |
3 | cups | Port wine |
¼ | cup | Sugar or to taste |
20 | Black peppercorns | |
1 | Cinnamon stick | |
5 | Cloves | |
1 | teaspoon | Cornstarch |
8 | Sprigs mint for garnish |
Directions
Peel the pears, cut in half lengthwise, and core with a melon baller.
Remove 3 strips zest from the lemon with a vegetable peeler. Cut the lemon in half and rub the peats with one half to prevent browning.
Juice the other half.
Combine the lemon zest and juice, port, sugar, and spices in a deep, wide saucepan and bring to a boil. Reduce the heat, add the pears, cut side up, and cover the pan. Poach the pears for 3-12 minutes depending on their ripeness, or until very tender. They should be easy to pierce with a toothpick. Use a slotted spoon to transfer the pears, cut side down, to a wire rack to cool.
Boil the poaching liquid until only 1« cups remain. Dissolve the cornstarch in 1 tbs cold water. Whisk into the sauce and boil for 30 seconds. Strain the sauce and chill.
Arrange the pears, cut side down, on a cutting board. Using a sharp knife, starting at the wide end of each pear, make a series of lengthwise parallel cuts almost to the stem end. Do not cut all the way through; the slices should be attached at the end. Gently flatten each pear with the palm of your hand to fan out the slices. Spoon the sauce on a platter or on individual plates. Using a spatula, arrange the fanned-out pears on top. Garnish with mint sprigs and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 199 Submitted By DIANE LAZARUS On 10-26-95
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