A single pear, poached in fortified wine and standing upright on a dessert plate, is a beautiful thing—a simple and light yet elegant dessert. The garnishing options are endless here: Serve with ice cream, whipped cream, caramel sauce, chocolate desserts, or a little crème anglaise.
This was featured as part of our 2007 Fruits of Fall story.
Beverage pairing: Patrick Bottex Vin du Bugey-Cerdon La Cueille, France. Just because the pears are poached in port doesn’t mean you have to serve it with them. A better choice might be one of the sweet, sparkling reds from the French appellation called Bugey-Cerdon. Its scrumptious red-berry flavors with pick up the port, while its lightness and effervescence will be the right weight for the pear.
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