Need an easy gluten free desert? How ’bout pears poached in port orange sauce – served with crème fraise? Your guests will think they have gone to heaven!
1 cup port wine
3⁄4 cups sugar
3 2″ strips orange peel
1 2″ strip lemon peel
1 stick cinnamon
4 firm ripe Bosc pears
For Crème Fraise:
1 small container Crème fraise
1/2 tsp cinnamon
2 tsp brown sugar
1. Combine wine, sugar, orange peel, lemon peel, cinnamon, and 2 cups water in a 4-qt. saucepan over medium-high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Remove pan from heat and set aside.
2. Mix crème fraise, cinnamon, & brown sugar. Refidgerate until ready to serve.
2. Cut 1⁄4″ from pear bottoms to make a flat surface. Peel pears and nestle them into bottom of pan containing wine mixture. Bring to a boil, reduce heat to medium-low, and simmer, covered, until a knife slides into pears with ease, 50–60 minutes. Remove from heat; let cool. To serve, transfer pears, cut side down, to 4 plates and drizzle some of the sauce from the pan over pears. Serve with a dallop of cinnamon crème fraise.
Note: White Port could be used as a substitute
Recipe contributed by Gina White