Poached Red Pears in Port Wine

Total Time:
2 hr 20 min
1 hr
40 min
40 min

4 servings

  • 4 red pears
  • 1 bottle port wine
  • 1 star anise
  • 1/2 -ounce ginger root, julienned
  • 4 to 5 tablespoons sugar
  • 8 ounces semisweet chocolate
  • 1 cup whipping cream
  • Powdered sugar
  • Ground cinnamon
  • Peel and core the pears. Place them in a saucepot with anise and Port wine. Bring to a boil and cook until the alcohol is burned off - be careful as the mixture may ignite. Once alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are fully submerged. Pears should simmer for at least 35 to 40 minutes. Remove the pears once they are tender. Return the port to a simmer and cook until reduced by 3/4 and syrupy.

  • In a small saucepan, place ginger root and 4 to 5 tablespoons of sugar. Cook until sugar caramelizes. Remove from the heat and place on a parchment lined sheet pan to cool.

  • Melt chocolate over a double-boiler.

  • Whip cream to stiff peaks. Sweeten with powdered sugar and a pinch of cinnamon. Set aside to chill.

  • Use the reduced wine as a sauce or garnish. Once pears are done and tender, place on plate. Fill with chocolate and top with whipped cream. Garnish with candied ginger and drizzle with reduced wine. Serve warm.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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