Pears Poached in Port and Honey Mustard
These pears are wonderful served with vanilla ice cream or whipped heavy cream and shortcakes.
- 2 cups ruby port
- 3 Tbs. Maille Honey Mustard
- ¼ cup dark brown sugar
- 2 to 3 sprigs tarragon
- 1 cinnamon stick
- ½ tsp. ground ginger
- ¼ tsp. freshly grated nutmeg
- Kosher salt
- 4 ripe but slightly firm pears, peeled, cored, and quartered
- 2 Tbs. chopped candied ginger
Recipes by Fine Cooking Magazine for Maille
- Combine the port, 2 cups water, mustard, sugar, tarragon, cinnamon stick, ginger, nutmeg, and ½ tsp. salt in a 4-quart pot.
- Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
- Reduce the heat to medium low, add the pears, and simmer (basting occasionally if there are any unsubmerged parts), until they are just tender when pierced with a knife, about 15 to 20 minutes.
- Using a slotted spoon, transfer the pears to a bowl.
- Strain the liquid through a fine-mesh strainer set over a bowl. Return the liquid to the pot, bring to a low boil, and reduce to 1 cup, about 20 minutes.
- Remove the pan from the heat and allow the liquid to cool to room temperature, then pour over the pears and toss to coat.
- To serve, spoon the pears into serving bowls, drizzle with the reduced syrup, and top with the chopped ginger.