Lionheart Wines
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Port Poached Pears

Serves 6


  • 6 small, firm-ripe Bosc or Bartlett pears
  • juice of 1 lemon
  • grated zest of 1 lemon and 1 orange
  • 2 cinnamon stickes
  • 1 star anise
  • 3 whole cloves
  • 1 cup (8 oz/250 g) sugar
  • ½ cup (4 fl oz/125 ml) water
  • 3 cups (24 fl oz/750 ml) ruby port 


  • Peel the pears and remove the cores from the bottom with a corer.
  • Set the pears aside in a bowl of water (to cover) mixed with the lemon juice until ready to use.
  • In a large saucepan or pot, stir together the grated zests, cinnamon, star anise, cloves, sugar water and port; bring to a boil.
  • Add the pears, reduce heat to a simmer and poach, uncovered, until a skewer penetrates a pear easily, about 35 minutes.
  • Transfer the pears to a bowl with a slotted spoon.
  • Let the poaching liquid cool, and then pour it over the pears.
  • Refrigerate overnight, or up to 2 days.
  • Bring to room temperature, or warm slightly, before serving.

Modified from Williams-Sonoma, Complete Entertaining Cookbook
PG 165

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