PEARS IN PORT WINE
Serves 4.
Note: From "Great Food, All Day Long," by Maya Angelou.
• 4 ripe, firm pears
• 3 c. ruby port wine
• 1/4 c. sugar
• 3 tbsp. Cointreau (orange-flavored liqueur)
• 2 tsp. vanilla extract
Recipe: Pears in port wine
January 12, 2011 at 8:40PM
Directions
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 wine, 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 pears with a slotted spoon and set aside.
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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