This heavenly dessert is perfect to make ahead of time as the cooled pears are delicious served with the just warmed port sauce. If you can leave the pears whole, it makes for better presentation but I often cut them in half or in quarters. This recipe is also delicious as a savory garnish for turkey, pork, or chicken. So make a big batch!
Photo: Kia Cheng Boon / 123RF Stock Photo.
2 cups port, dark, ruby
1 cup light brown sugar
3 whole cinnamon sticks
4 whole cloves
4 1 inch pieces orange rind
4-6 medium pears, bartlet or anjou, peeled and cored, left whole
In the pressure cooker over medium heat, add the Port, sugar, cinnamon, cloves and orange peel and simmer until the sugar is dissolved. Add the pears so that the liquid covers them, lock the lid in place, bring to high pressure and cook for 1 minute. Test the pears for doneness and cook for another minute if they are not fork-soft (depending on the ripeness). Release the pressure naturally and slowly. Remove the lid, tilting it away from you. Use a slotted spoon to remove the pears from the liquid and transfer to a decorative dish. Bring the liquid to a boil until reduced by half and thickened. Remove the cinnamon, cloves and orange peel and pour over the reserved pears. Serve with ice-cream or whipped cream scented with orange juice and sugar. ■