This is one yummy dessert! I got the recipe from Maya Angelou. I served it with Haagen-Dazs Vanilla Swiss Almond ice cream. I cut up the pear, added the ice cream, and dabbled some of the reduced liquid over the ice cream. It's so easy to adjust the number of servings with this recipe. One pear is one serving. You can add as many pears as will comfortably fit in your saucepan. The sauce need not be adjusted at all. ENJOY!
INGREDIENTS
4 ripe, firm pears (to serve 4)
3 cups ruby port wine
1/4 cup sugar
2 cups water
1 jigger (3 tablespoons) Cointreau
2 teaspoons vanilla extract
INSTRUCTIONS
Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright (not in the saucepan, but in the serving dish).
In a nonreactive saucepan, bring the port, sugar, and 2 cups of water to a boil.
Place the whole pears in the liquid, lower the heat, and simmer uncovered for about 35 minutes, turning the pears occasionally, until they are tender. Remove pears with a slotted spoon and set aside.
Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add Cointreau and vanilla extract. Place pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least two hours before serving.
Add vanilla ice cream if you wish.
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