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.

This entry was posted on Monday, February 15th, 2010 at 4:27 pm and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.