Poached Pears

Pears poached in Port recipe


  • 4 Pears
  • 1 bottle Ruby Port (Fine Ruby)
  • ½ cup sugar
  • 2 cinnamon sticks
  • 1 pod star anise
  • 4 cloves
  • ½ tsp nutmeg
  • 1 vanilla pod / 1 tsp vanilla essence
  • ½ tbsp orange zest
  • ½ tbsp. lemon zest
  • Fresh ground black pepper
  • ½ tsp salt


  1. Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil.
  2. Simmer gently the liquid gently for 5-10 minutes, whilst you peel and core the pears, leaving the stalk intact for decoration.
  3. Drop in the pears and continue to simmer for around 30 minutes, gently turning the pears occasionally to ensure they cook evenly.
  4. Remove the pears, and then reduce the remaining sauce by about half.
  5. Strain into a jug and pour generously over the pears.
  6. Serve immediately with cream or vanilla ice cream or chocolate ganache

Chocolate Ganache:

  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1 tablespoon dark rum


  1. Place the chocolate into a medium bowl.
  2. Heat the cream in a small sauce pan over medium heat.
  3. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
  4. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  5. Allow the ganache to cool slightly before pouring over a cake.
  6. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.