Pears Poached In Port from a Burgundy Cooking Vacation

Instructions

1. Peel the pears, then take a thin slice off the bottom of each one so it stands upright. Using a small narrow-bladed knife, cut halfway into the neck of the pear just above the bulbous part and above the core. Be careful not to cut right through. Then use a corer to remove the core from the base of the pear. The cut you have made above the core will enable you to remove the core without disturbing the stalk.
2. Place the pears into a high-sided saucepan that will hold them tightly. It should not be deep enough for them to float. Put all the ingredients into the saucepan and top up with water to just below the stalks.
3. Bring to a boil, cover with a lid and reduce the heat to a simmer. Poach for 30-45 minutes or until the pears are tender. This will depend on their variety and ripeness.
4. Leave to cool slightly, then carefully remove the pears to a shallow dish. Bring the syrup to the boil again and reduce until it coats the back of a spoon. Let the syrup cool to tepid and pour it over the pears. Chill, spooning the syrup over the pears from time to time.