Skip to main content

Pears in Port Wine

Cooks' Note

Second and third servings could be eaten in the morning with coffee or in the afternoon with a cup of aromatic tea.

Recipe information

  • Yield

    serves 4. serving size: 1 pear, or if half a pear will satisfy

Ingredients

4 ripe, firm pears
3 cups ruby port wine
1/4 cup sugar
1 jigger (3 tablespoons) Cointreau
2 teaspoons pure vanilla extract

Preparation

  1. Step 1

    Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright.

    Step 2

    In a nonreactive saucepan, bring the port, sugar, and 2 cups water to a boil.

    Step 3

    Place the whole pears in the liquid, lower the heat, and simmer, uncovered, for about 35 minutes, turning the pears occasionally, until they are tender.

    Step 4

    Remove the pears with a slotted spoon and set aside to cool.

    Step 5

    Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add the Cointreau and vanilla.

    Step 6

    Place the pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least 2 hours before serving.

Great Food, All Day Long
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A garlicky pistachio topping takes this sunny summer pasta from good to great.