spleen

port pears (recipe)

October 14, 2001 – 3:20 pm

This is one of those easy-yet-fancy desserts that seems to especially delight in winter — if you can get the pears, that is.

Ingredients

- about 2 cups port wine or other sweet wine

- orange zest

- 2 pears

- mint leaves

Place the zest and wine in a deep pan (preferably glass or ceramic). Peel, halve and core the pears, and place them in the wine mixture. Bring to a boil then reduce heat to a simmer; simmer for about half an hour or until the pears are done (a knife passes effortlessly into them).

I prefer port pears cold, but you can serve them hot as well. If you plan to serve them cold, cool the sauce and spoon over the pears, then garnish with mint leaves.