Pears In Port With Meringue Cream Recipes

POACHED PEARS WITH GINGER AND PORT

Poached Pears with Ginger and Port image

Categories Fruit Ginger Dessert Poach Low Sodium Pear Port Spring Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

a 1 1/2-inch piece fresh gingerroot
2 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
3 to 4 cup water
1/2 cup sugar
1/4 cup Tawny Port
2 tablespoons fresh lemon juice

Steps:

Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

PEARS IN PORT WINE

Pears in Port Wine image

Categories Wine Pear Port Chill Simmer Boil

Yield serves 4. serving size: 1 pear, or if half a pear will satisfy

Number Of Ingredients 5

Ingredients

4 ripe, firm pears
3 cups ruby port wine
1/4 cup sugar
1 jigger (3 tablespoons) Cointreau
2 teaspoons pure vanilla extract

Steps:

Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright.
In a nonreactive saucepan, bring the port, sugar, and 2 cups water to a boil.
Place the whole pears in the liquid, lower the heat, and simmer, uncovered, for about 35 minutes, turning the pears occasionally, until they are tender.
Remove the pears with a slotted spoon and set aside to cool.
Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add the Cointreau and vanilla.
Place the pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least 2 hours before serving.

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