Compote of Pears in Spiced Port

• 1/2 cup light agave nectar
• 1/2 cup ruby port
• 1 cinnamon stick
• 1 vanilla bean, split in half lengthwise
• 2 long strips of lemon rind
• 6 cups water
• 6 ripe but firm pears such as Bartlett or Anjou, peeled and cut in half lengthwise
• Lemon Tofu Creme (page 114) (optional)
• 1/2 cup lightly toasted pistachios or hazelnuts, chopped, for garnish

1. In a large pot, combine the agave nectar, port, cinnamon, vanilla bean, lemon rind, and water.
2. Bring to a boil.
3. Add the pears, decrease the heat to a simmer, and cook uncovered for about 10 minutes, or until the pears are tender when pierced with a fork.
4. Remove the pears from the cooking liquid with a slotted spoon and set aside.
5. Continue to simmer the liquid for about 5 minutes, or until reduced to about 1 1/2 cups and of a syrupy consistency.
6. Serve the pears either warm or cold with some port sauce and a drizzle of lemon tofu creme.
7. Sprinkle with toasted pistachios.

light agave, ruby port, cinnamon, vanilla bean, long strips of lemon rind, water, bartlett, lemon tofu creme, pistachios

Taken from www.epicurious.com/recipes/food/views/compote-of-pears-in-spiced-port-379388 (may not work)