Port Poached Pears

Serves 6

Ingredients:

• 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 

Directions:

• 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