Pears happen to be my favorite in desserts. They are shapely, juicy, delicious and so easy to make things with. Best they go with just about anything ( even other fruits).
This one is just one of the different recipes that I have turned out with fruits (largely Pears) and will continue posting on this site.
1 Glass Port Wine ( Can substitute with Red Wine)
1 Cup Water
1 Cup Sugar
4 Large Firm Bosc Pears
For The Sauce:
2 Small Pears
1 Tblsp Butter
4 Tblsp Sugar
Vanilla Ice Cream or any other flavor you like ( I chose a unique flavor called Gulab Jamun...loved it)
1. Combine first 4 ingredients in heavy large saucepan. Bring to boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until pears are tender(say 20 minutes).
2. Cool pears completely in syrup. Cover; chill in syrup overnight.
3. Transfer pears to a separate bowl. Cover and chill pears.
4. Core & Chop the small pears roughly and put in poaching liquid.
5. Boil poaching liquid in large saucepan until reduced to 1 cup.
6. Puree the poached roughly chopped pears. Add back to the reduced poaching liquid.
7. In a pan, melt the sugar over low heat, stirring with a fork, swirling the pan gently, until the sugar starts to caramelize.
8.Add in the butter( The butter stops further caramelization of the sugar, thus stopping it from burning).Let the butter melt (DO NOT try and touch this liquid with the fork or any ladle).
9. Add in the pureed pears with the reduced poaching liquid. Add in some water.
10. Let this sauce cook for some time. After say 5-7 minutes you will find that the caramelized sugar ( even the one sticking to the bottom of the pan) has dissolved in the sauce and the sauce has thickened.
10.Arrange poached pears on plates. Place scoop of ice cream on one side of each plate. Drizzle sauce over pears. Serve.