Pear season is among us and there are so many amazing dishes that cry for a beautiful ripe pear.
Les Poires au Vin de Poivre et de Laurier
Recipe inspired by Roger Verge’s
(Laurel and Pepper Wine Pears)
2 Tbsp black peppercorns
2 cups port
Zest 1 lemon
6 bay leaves
1 bottle strong red wine (Côtes-du-Rhône)
1/4 cup honey
12 ripe pears
Prepare at least 2 hours or more in advance.
Place peppercorns in a cheese cloth and tie securely.
In a large saucepan combine port, lemon zest, bay leaves, wine and peppercorns.
Bring to a boil.
Stir in honey, cover and remove from the heat.
Place pears in the warm wine over medium heat and bring to a boil.
Reduce heat and simmer for 10 minutes.
Remove fruit and arrange on a platter.
Place a bay leaf on each pear.
Reduce sauce until it thickens and pour on a platter around pears.
Set aside in a cool place until serving time.