Port-Poached Pears

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Bring a touch of sophistication to your table with these Port Wine Poached Pears. Simmered gently in ruby port with warm spices, the pears turn silky and rich, perfect for fall gatherings or holiday entertaining. Simple to make, yet impressive to serve — this recipe pairs beautifully with whipped cream, mascarpone, or a scoop of vanilla ice cream.

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Yield

4 Servings

Ingredients

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4 Pears
1 bottle ruby port wine
1 Star Anise pod
½ cup sugar
2 cinnamon sticks
4 cloves
½ tsp nutmeg
1 vanilla pod, cut lengthwise and scraped
½ tbsp orange zest
½ tbsp. lemon zest
Fresh ground black pepper
½ tsp salt

Preparation

Peel and core pears, leaving stem intact.
Combine poaching ingredients and bring to a boil.
Add pears and reduce to a simmer for 30 minutes, turning often.
Remove pears and bring the liquid to a boil and reduce until syrup-like.

Serving Suggestions

Mascarpone Ice Cream
Served sliced and chilled on a bed of mixed greens with sliced steak or grilled chicken, candied walnuts, crumbled blue cheese. Make a vinaigrette with the reduced poaching liquid and adding olive oil, red wine vinegar, salt and pepper, Dijon mustard to taste.

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