Port Wine-Poached Pears
The recipe for this dessert comes from The New York Times International Cook Book (Harper & Row, 1971) by Craig Claiborne.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Peeler
- Saucepan
- Stove
- Measuring cup
- Spoon
- Plate
Ingredients
- 1 cup port wine
- 3⁄4 cup sugar
- 3 (2") strips orange peel
- 1 (2") strip lemon peel
- 1 stick cinnamon
- 4 firm ripe Bosc pears
- Ice cream, for serving
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