Port Wine Poached Pear
Ingredients:
4 each Bosc Pears
3 C. Port Wine
1 C. Brown Sugar
2 each Cinnamon Stick
1 tsp. Powdered Ginger
½ tsp. Ground Clove
1 T. Butter (unsalted)
Preparation:
Place wine, brown sugar, cinnamon stick, ginger, and clove into medium sauce pan set over medium heat. Allow to simmer until mixture is reduce by half and you have approximately 1-½ cups of liquid remaining. This will take about 10 minutes. While waiting for reduction to finish peel the pears taking care to be as even as possible to create the best end result for presentation. When reduction is finished strain and pour into a zip top or vacuum seal bag along with peeled pears. Close bags and place into Thermodyne set at 197 degrees for 2 hours.
When time is up remove and allow to cool in bag for 20 minutes. When time is up remove pears from bag and set aside. Pour sauce into a sauce pan set over medium high heat and allow to reduce again by half. The sauce should be thick and almost the consistency of syrup when finished. At this point stir the butter into the sauce and glaze the pears with it. Serve and enjoy with vanilla ice cream.
