Poached Pears

[warpig3]

I have decided to make Pears poached in either red wine or port, and have several recipies, but am not sure which would taste nicer, red wine or port. My instinct is to go with the port. Does anyone have any opinions on either?

Thanks
warpig

[ethandron]

i've never made them myself, but think i would go for the port option, just because it's a bit sweeter. i'm sure either would be really nice.

[warpig3]

Yes that was my thinking, sweeter and more syrupy when reduced. Thanks, will give it a go.

[wired]

I always use red wine plus sugar and cinnamon,when the pears are done I take them out and boil wine etc to make a thickish syrup, serve with a dollop of creme fraiche, I've also used red wine for cherries.

[warpig3]

I opted for the port this time, half a cup of port, half a cup of water and two tablespoons of sugar according to the recipe I found, but it was rather sweet so I have taken the pears out and added another half cup of port, also added a cinnamon stick and some cloves, smells delicious, and am now letting it reduce, yummy, cant wait.

If i try this recipe again I will leave out the sugar and add it only as necessary, but may well go for the red wine next time.

[vivandorron]

I'd go for the port because, as indicated by wired , red wine would need the addition of sugar; although the red wine method would be cheaper and could taste as good...Ron

[vivandorron]

Gosh. You've already done it and my mouth is watering. Hope it's good......R

[warpig3]

Ron, I wish I hadn't put the sugar in as I think it wasn't necessary, it was an american recipe though and maybe they have sweeter tooths than us.

[vivandorron]

Don't trust me; but I'd now be adding a drop of lemon juice to sharpen it a bit. Please be careful though, because I could be messing-up something which could appeal to those with a definitely sweet tooth....R

[warpig3]

Lemon juice, didn't think of that Ron. I will try it in a little of the syrup and see what happens, thanks for that.

[warpig3]

Right, just had pears poached in port with fresh cream and it was delicious and surprisingly light and easy. Would highly recommend!

[ethandron]

do you need to use soft, ripe pears, or do they soften up too much in the poaching process so you need firm ones?
my sister makes peaches poached in marsala wine and serves them with creme fraish.

[warpig3]

ethandron, I used hard pears and simmered in the liquid for half an hour and by that time they were perfect, easy to 'cut' with a spoon but not so sof tthat they had gone to slush.

[warpig3]

Oh and I peeled them first just leaving the stalks attached, but I guess you all knew that anyway.

[ethandron]

thanks warpig

[carsie]

when making it get some local jam raspberry or strawberry and put a bit in and also your better with a fruity red wine