12593 Poached Pears in Port Makes 2 to 3 pounds; enough for one 9-inch pie Wed Aug 06 07:37:49 -0700 2008 Wed Feb 04 15:18:49 -0800 2009 Licensed http://www.chow.com/recipes/12593 Wed, 04 Feb 2009 23:18:49 GMT This method imbues the pears with port and cooks them to a velvety consistency. These pears make an excellent open-faced tart.

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  • In a medium stockpot, combine the water, wine, sugar, lemon or orange juice, cinnamon, salt, cloves, and split vanilla bean. Bring the liquid to a low simmer for 30 minutes.
  • Peel the pears, but leave them whole, with their stems intact and add them to the simmering poaching liquid. If the poaching liquid doesn't cover them completely, add a little more water to the stockpot until it does. Poach them over medium-low heat for 10 minutes, covered, until they are tender when pierced through with a knife, but still slightly firm.
  • Cool the pears in their poaching liquid for at least 1 hour before using. They can be poached days in advance and stored in their poaching liquid in the refrigerator; this allows the flavors to develop even more.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main 6 cups water

    ]]>     2 cups red wine or port

    ]]>     1 cup sugar

    ]]>     ½ lemon or orange, juiced and set aside

    ]]>     ½ teaspoon ground cinnamon

    ]]>     Pinch salt

    ]]>     Pinch whole cloves

    ]]>     1 vanilla bean, split in half lengthwise

    ]]>     2 or 3 pounds pears

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