INGREDIENTS
3 cups water
1 cup Eredita ruby port
1 dash vanilla extract
3 pears, peeled, cored and cut in half lengthwise
cinnamon for garnish
METHOD
In a large sauce pan, combine the water and port wine, vanilla and the halved pears. Bring to a simmer, cover and poach, turning occasionally, until the pears are soft yet still maintain their shape, about 12 to 14 minutes. With a slotted spoon, remove the pears from the poaching liquid and place into a bowl. Allow to cool for a few minutes and refrigerate.
Prepare one recipe of Berry and Cabernet sauce, from this blog and refrigerate.
When the pears and the wine sauce are both well chilled, place a single pear half into each individual serving dish and add a few spoonfuls of the wine sauce. Sprinkle with a little cinnamon and serve.
Partially based upon a recipe from the Internet, FoodNetwork.com
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