I love Holiday entertaining, the minute Thanksgiving is over Im decorated and planning parties and holiday meals. Im going to give you an easy idea to Jazz up you Holiday Charcuterie tray. Add these Poached Pears in Ruby Port to your party table. They are so delicious with cheeses. They never cease to impress as a dessert with vanilla ice cream and candied walnuts. They also keep for several days when refrigerated. The recipe makes 4-6 I make a ton at a time...as you can see by my photo.
INGREDIENTS:• 4-6 Pears• 1 bottle Ruby Port• 1⁄2 cup sugar• 2 cinnamon sticks• 1 pod star anise• 1 vanilla pod / 1 tsp vanilla essence• 1⁄2 tbsp orange zest• 1⁄2 tbsp. lemon zest
1. Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil. Simmer the liquid gently for 5-10 minutes, Peel and core the pears, leaving the stalk intact for decoration.2. Drop in the pears (I cover with a plate to keep them submerged) continue to simmer for around 30 minutes, gently turning the pears occasionally to ensure they cook evenly.3. Remove the pears to cool4. Reduce the remaining sauce by more than half. Keep pears in sauce tobecome even darker color