Port Wine Poached Pear

Yield: serves 4
Time: 55 minutes

INGREDIENTS
4 medium sized pears, ripe but firm (Bosc or Anjou work well)
3 cups port wine
2 cups water
1/2 cup sugar
1 tablespoon honey
4-5 strips of lemon peel
2 cinnamon sticks

1 teaspoon vanilla extract

1/4 teaspoon ground allspice
4 whole cloves
1 quart vanilla bean ice cream
Fresh mint, for garnish

DIRECTIONS
Begin by creating the poaching liquid. In a medium saucepan combine wine,
water, sugar, and spices. Using a vegetable peeler remove 1 strip of zest
from the lemon and add to the pot. Set over high heat and bring to a boil as
you stir.
Take a sharp knife and cut off a small slice from the bottom of the pear so it
has a stable base. Using melon baller, or the tip of a paring knife, carefully
remove the core from the bottom. Peel the pears but leave the stems
attached.
Place the pears in the poaching liquid and reduce heat to a simmer. Cook for
10-12 minutes until just tender and the tip of a paring knife goes through with
a little resistance. Stir occasionally so the pears color and cook evenly all
over. The cooking time will vary depending on the ripeness of the pears. Shut
off heat and allow pears to cool in the poaching liquid. Once pears have
cooled removed them from liquid. Pour half of the liquid into a container and
reserve for another use. Bring the remaining liquid back to a boil on stovetop
and reduce by half.
Serve pears standing upright in a bowl with a scoop of vanilla bean ice cream
and a ladleful of the reduced poaching liquid. Garnish with fresh mint.