These Pears Poached in Port with Cranberries are light, delicious and naturally gluten free. The prep can all be done in advance yet this is a show-stopping presentation. Accompanied with a cheese tray and served with small glasses of port this is a fabulous fall dessert.
The Best Pears For Poaching
Pears are a beautiful fall fruit but they don’t travel well. They ripen from the inside out so are best purchased under ripe and left to ripen on the counter. Check ripeness by gently pressing the flesh near the stem end of the pear. When it yields to gentle pressure it is ready to eat. When you bite into a luscious, ripe pear and the juice drips down your hand you will know it was worth the wait.
There are many varieties of pears but Bosc, Bartlett and Anjou are the ones I most often see. Bosc pears have a slightly elongated neck and are ideal for poaching as they keep their shape and do not turn to mush. Bosc pears are also good for eating raw and baking so pay attention and buy some.
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Pears Poached in Port For Dinner Club
This most intimidating part about this recipe getting the pears to be ripe the day you’re making the dessert. But since no one peels and poaches pears on any given day of the week it seems to be a ‘gourmet‘ kind of dessert.
If you are looking for a reason to make this dessert then I suggest you start a Dinner Club. If that sounds like fun check out this post with lots of ideas to start your own Dinner Club. Designing it your own way will ensure it will be a fun and meet your dietary needs. Whether the goal is to create a culinary adventure learning about different cultures or more about experimenting with new recipes and techniques, be sure it’s all about fun.
Let me know in the comments below if you tried these Pears Poached in Port with cranberries and what you thought.
|8 whole allspice|
|2 inch piece of fresh ginger, cut into ¼ inch thick slices|
|1 cinnamon stick (about 2 inches)|
|1 strip orange zest (4 inches by 1 inch)|
|3 cups cranberry juice cocktail|
|2 cups Tawny Port|
|½ cup dried cranberries|
|½ cup sugar|
|4-6 firm-ripe Bosc or Anjou pears with stems|
- Put all ingredients except pears in a large saucepan. Bring mixture to a boil, stirring until the sugar is dissolved. Reduce heat and simmer, uncovered, 15 minutes.
- Peel pears, leaving stems intact, and arrange on sides in poaching liquid. Simmer, uncovered, gently turning from time to time, until tender, 20-30 minutes depending on ripeness.
- With a slotted spoon carefully transfer pears to a bowl. Remove allspice by dipping a small strainer into the liquid. Discard. Continue to boil the poaching liquid until reduced to about 1½ cups, about 10 minutes. Discard ginger, cinnamon and zest. Serve pears at room temperature with syrup.