Sunday, October 23, 2011

Poached Pears in Port Reduction

I derive much happiness from cooking. Even when my weeks are hectic, making a meal at home is a constant that I look forward to. Cooking provides a pleasant distraction amid all the dreaded papers and exams that seem to occupy my time recently (having recently started working on my Masters) and the many deadlines I barely meet.

This past weekend, I had the house to myself so naturally I cooked: Poached Pears in Port Reduction to which I added cinnamon and star anise. Believe me, it smelled like Christmas in the kitchen! And was a great - albeit short - break from my paper which is due in less than twenty four hours.

Poached Pears in Port Reduction
Serves 4

4 bosc pears
3 cups port
1 cup apple cider
1/4 cup sugar
2 cinnamon stick
4 whole star anise

1. With a damp towel wipe the pears clean and peel, leaving the stems intact.
2. Bring the rest of the ingredients to a simmer in a large sauce pan add the pears, and cook for about five minutes on each side until they are easily pierced with a knife. Remove the pears and place upright in a serving dish.
3. Continue to cook the liquid until thickened about 10 to 15 minutes more. Pour over the pears and serve. Moreover, add a scoop of vanilla ice cream on the side of each pear and drizzle with the warm port reduction.


Gwen said...

I know what you mean. I just don't understand why some people hate cooking and consider it a burden or chore. What a wonderful and satisfying outcome!
I've always wanted to try this recipe!

Rebecca from Chow and Chatter said...

oh wow these pears look so good I agree cooking is therapeutic

Natasha said...

Glad you ladies agree. :)

Chris Johnson said...

These are not only beautiful, they sound delightful. We're going to try them for our Christmas dessert!