Port Poached Pears Recipe

• 4 cups port wine
• 1 cup water
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise and scraped, seeds and pod reserved
• 1 (2-inch) stick cinnamon
• 1 teaspoon whole allspice
• 1/8 teaspoon kosher salt
• 4 firm Bosc or Anjou pears (about 1 pound)

1. Combine all ingredients except pears in a medium saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved.
2. Meanwhile, peel pears, leaving the stems intact.
3. Slice off the bottom 1/8 inch of each pear to create a flat, stable base.
4. Reduce heat to keep poaching liquid at a bare simmer and add pears, laying them on their sides so that they are almost completely submerged.
5. Cook, turning pears occasionally so that they become saturated on all sides, until they are just tender when pierced with a fork, about 7 minutes.
6. Allow pears to cool completely in the poaching liquid.
7. Serve or transfer pears and liquid to an airtight container and store in the refrigerator for up to 2 days.

port wine, water, granulated sugar, vanilla bean, cinnamon, whole allspice, kosher salt, firm

Taken from www.chowhound.com/recipes/port-poached-pears-10780 (may not work)