port poached pears
Port poached pears are a classic in their simplicity.
However, the flavor profiles make the perfect for holiday entertaining, because they can be made ahead of time, assembled just before serving, and taste way more sophisticated than they actual are.
Almost more savory than sweet, they can equally serve as a starter or dessert.
I make mine using a tawny port, local honey, and topped with humbolt fog and crumbled pistachios.
Perfection on a plate.
Ingredients:
3 pears, peeled, bottom sliced off, and core removed with a melon baller from the bottom
375ml tawny port, I prefer yalumba
1 1/2 Tbsp fig balsamic vinegar
1 1/2 Tbsp local honey
3/4 cup apple juice
1 cinnamon stick
1 star anise
1/2 vanilla bean, split
humbolt fog cheese wedge
30 pistachios, chopped
Directions:
In a medium sauce pan, whisk together port, vinegar, honey, and apple juice. Add anise, vanilla bean and cinnamon. Bring to a boil.
Turn down to simmer, and set pears on their bottom in the liquid. After about 10 minutes, lay pears on their sides, and start rotating for an additional 5 minutes.
Remove pears.
Turn heat up, and bring liquid to boil. Watch liquid carefully, and reduce to syrup, about 20 minutes.
To plate, cut each pear in half, sprinkle cheese and pistachios over each half. Drizzle reduction over top, if desired.