I hardly ever venture away from making desserts that involve chocolate, peanut butter, coconut, or nuts, but if I had to, these autumn spiced pears poached in port wine and sweet Shiraz would be the perfect departure…and they absolutely were! Having just bought a couple of Bartlett pears, I pondered the thought of making a dessert with them. It struck me pretty quickly to make port poached pears since we had dessert wine in the house. And so began my determination.
For the wine, I used a combination of Georgia Port from Three Sisters Vineyards in Dahlonega GA and Jam Jar Sweet Shiraz. After combining the wine, sugar, cloves, cinnamon, ginger, allspice, and vanilla in a medium saucepan, I brought the mixture to a boil over medium heat. Meanwhile, I peeled the pears leaving the stems intact, sliced a thin layer off the bottom of each so they’d stand upright when plated, and hollowed out the core and seeds from the bottom, then added them to the saucepan.
This is how they looked after approximately 10 minutes of basting and turning:
And this is after approximately 20 minutes:
Total poaching time of up to 30 minutes should do it. When a thin knife can be easily (and carefully) inserted into them, they have cooked long enough. Be sure not to overcook them, because they will fall apart and become mushy. After transferring the pears to a plate, reduce the sauce down to a syrupy consistency for about 10-15 minutes.
The outcome is a gorgeous deep ruby color that is matched by its sophisticated presentation and taste.
Serve with whipped cream or ice cream if desired. I used whipped cream for extra yumminess!
For my first attempt, I was absolutely thrilled with how fantastic they turned out! 👌 I can definitely see myself making these again.
For a sophisticated dessert that's easy to make, these port poached pears taste as luscious as they look! They're the perfect ending to any meal.
- 2 cups port wine
- 1/2 cup granulated sugar
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
- 2 firm-ripe pears (Bartlett, Anjou, or Bosc)
In a medium saucepan, combine all ingredients except for the pears. Bring to a boil over medium heat, stirring until sugar dissolves.
Meanwhile, peel the pears leaving stems intact, and slice a thin layer off the bottom of each so they stand upright when plated. Using a small spoon or melon baller, carefully hollow out the core and seeds from the bottom.
Place the pears in the pan and reduce heat to a simmer, basting and turning every couple of minutes to ensure even flavor and color. Cook for about 25-30 minutes until the pears are tender and can be easily pierced with a sharp, thin knife.
Using a slotted spoon, transfer pears to a plate. Continue simmering the sauce until it reduces down to a syrupy consistency, stirring frequently. This should take about 10-15 minutes.
To serve, spoon some of the syrup onto each serving plate and set a pear on top. Drizzle with extra syrup. Serve with whipped cream or ice cream if desired.