Chestnut Street Inn

Poached Pears in a Port and Orange Reduction: Dessert

Servings: 8

Prep time:40 Mins

Ingredients:

• 

  8 Bosc Pears, Peeled and Cored

• 

  3 cups Port

• 

  2 cups Orange Juice

• 

  1 1/4 cups Granulated Sugar

• 

  1 teaspoon Ground Cinnamon

• 

  1/2 teaspoon Ground Cloves

• 

  pinch Freshly Ground Pepper

• 

  pinch Freshly Grated Nutmeg

• 

  1 teaspoon Pure Vanilla Extract

• 

  1 tablespoon Orange Zest

• 

  1 tablespoon Orange Blossom Water

Step 1:

Place the port, orange juice, sugar, cinnamon, cloves, nutmeg, citrus zest, pepper, vanilla and orange blossom water in a medium saucepan. Place on medium high and bring to a boil. Add pears. Bring to a boil again and then reduce to a simmer. Simmer uncovered for approximately 20 minutes or until a knife inserted into the apples comes out cleanly. Remove pears to a bowl and cool. Cover with plastic wrap and refrigerate. Bring the sauce to a boil and reduce by half, which should take approximately an additional 20 minutes. Cool syrup and refrigerate 8 hours or overnight. Serve cold garnished with whipped cream, vanilla ice cream or mascarpone cream.