Pears Poached in Shiraz-Port with Cheese

posted: 06/30/10
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Pears Poached in Shiraz-Port with Cheese

Take Home Chef, Episode 35: Heather V.'s Menu


  • 1 750-ml bottle Shiraz
  • 1 3/4 cups/415 ml port
  • 1/4 cup/50 g sugar
  • 1 cinnamon stick
  • 1/2 teaspoon/less than 2 g freshly grated nutmeg
  • 1 orange (zest and juice)
  • 4 Bosc pears, peeled, cored, each cut into 12 wedges
  • 14-ounce/396-g wedge blue cheese
  • 14-ounce/396-g wedge Camembert cheese
  • Plain water crackers


  1. Place the Shiraz, port, sugar, cinnamon stick, and nutmeg in a large saucepan. Cut the peel from the orange. Cut away any white pith on the peel. Add the peel to the wine mixture. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Add the pears and return to a simmer. Cook for 30-50 minutes over medium heat, or until the pears are very tender (cooking time will vary depending on ripeness of fruit).
  2. Using a slotted spoon, transfer the pears to a bowl. Simmer the cooking liquid over medium-high heat for 25-30 minutes, or until it is thick and syrupy. Toss the pears in the syrup to coat. Transfer the pear mixture to a serving bowl. Serve with the cheeses and crackers.
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