Ingredients
1 bottle port (Australian was good)
1/2 cup sugar
2 cinnamon sticks
4 star anise
4 clovs
1 1/2 tbsp shaved ginger
1 tsp vanilla
4 Bartlet Pears
1 tbsp orange zest
4 pink peppercorns
pinch of salt
Preparation
In a saucepan (choose a size that will hold the pears and the liquid will cover them) mix all the ingredients (except pears) and bring to a simmer. The longer this mixture sits the more flavor the marinade will have. Peel and core the pears. Bring the liquid to just a simmer and put the pears in, if they are not covered them turn them every five minutes and poach for 30 minutes. Remove pears and reduce the sauce to a thick syrup (ti’s delicious). Or you can store the pears in the sauce for a day if making ahead and then remove and reduce when you need to.
