Port Wine-Poached Pears - served 2 ways - over ice cream and mixed green salad!

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 From SAVEUR -this recipe was suggested to serve over ice cream with some of the port sauce BUT - we were in Savannah last week and ate at GARIBALDI'S and the meal was fabulous --I had their poached pear salad and knew I wanted to recreate it! Mixed greens- paoched pear - goat cheese (theirs  was made into a fritter)  with chopped walnuts and balsamic vinaigrette - we loved it!



AND HERE IS IT OVER ICE CREAM!


  • 1 cup port wine
  • 3⁄4 cup sugar
  • 3 (2″) strips orange peel
  • 1 (2″) strip lemon peel
  • 1 stick cinnamon
  • 4 firm ripe Bosc pears
  • Ice cream, for serving
  1. Combine wine, sugar, orange peel, lemon peel, cinnamon, and 2 cups water in a 4-qt. saucepan over medium-high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove pan from heat and set aside.
  2. Cut 1⁄4″ from pear bottoms to make a flat surface. Peel pears and nestle them into bottom of pan containing wine mixture. Bring to a boil, reduce heat to medium-low, and simmer, covered, until a knife slides into pears with ease, 50–60 minutes. Remove from heat; let cool. To serve, transfer pears, cut side down, to 4 plates and drizzle some of the sauce from the pan over pears. Serve with ice cream.

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