Recipe: Strawberries and Pears Poached in Port
November 21, 2008
Another Bottles and Cans production. I poached strawberries and pears as described below, packed them into separate, sanitized jelly jars and heat processed them to give as gifts… or to eat myself on separate occasions.
1 lemon
1 750-ml bottle of ruby port
1 cinnamon stick
1/2 teaspoon whole cloves
1/2 cup vanilla sugar (or regular sugar or honey)
6 bosc pears
1-pound strawberries
1. Prepare a large bowl with 4 cups cold water and the
juice of one lemon, reserving the rest of the lemon.
2. Combine the rest of the lemon, wine, cinnamon,
cloves and sugar in a large saucepan and bring to a boil.
3. As the poaching liquid heats, peel, and core pears and
place them in the lemon-water. Wash and stem strawberries.
4. When liquid is boiling, submerge pears and poach for 7 to 10
minutes on each side until fork-tender. Add strawberries for last 5.
5. Discard the lemon and cinnamon sticks and store
the fruit in the poachingliquid until ready to serve.
6. Boil down the liquid to a syrup before serving
with vanilla ice cream or marscapone cheese.
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Damn, and I just ran out of Benjamin’s. Guess I can get some cheap port, this is just for cooking anyway…
Benjamins? I thought in Canada, you would call them “Sir Robert Bordens,” eh?
Or did you mean Benjamin Port? Heh heh heh. I think I’m so clever.
Mmmm, I’d like this with some ice cream please and thank you.