by Chef Jose Meirelles, Le Marais
Serves 6
For the Poached Pears:
6 cups Port
3/4 cup sugar
1 cinnamon stick
2 cloves
1 strip of orange zest
Juice of 1 orange
8 firm pears
Method:
Place all of the ingredients, except for the pears, in a wide pot and bring to a boil. While this is heating, peel the pears leaving the stem intact. Also, leave some of the skin on at the top to give the pear a more rustic look. Lower the heat to a simmer, place the pears in the port liquid and then cover.
This will take about 15-20 minutes. Turn the pears every 5 minutes or so to ensure even color and cooking. The pears should be cooked through yet still firm. Remove the pears and place on the side. Reduce the port liquid by about 3/4 or until the liquid becomes syrupy.
Serve the pears warm, drizzle both the pears and the ice cream with the warm sauce.
Tags: Desserts, kosher for passover recipes, Le Marais, Passover Recipes, recipes for passover
Where is the fried apple pie in this recipe – not that it’s needed. It sounds just as good without it.