Poached Pears

Okay, I guess I have to blog this.
Ingredients

• 2 firm ripe bosc pears
• 1/4c tawny port
• 3c water
• 1/4c sugar
• 1tbsp lemon juice
• 2-4 slices of orange
• whipped cream or ice cream or something?

In a medium-sized saucepan, set the water to boil. In the mean time, peel and quarter the bosc pears, then cut out the stem & seed parts. To the water on the stove, add the port, sugar, and lemon juice. Stir until the sugar is dissolved, then add the pears. Take the rounds of orange and place on top of the pears to hold them under the poaching liquid. Bring to a boil and simmer for 20-30 minutes, until the pears are suitably tender.

Take the pears and orange out with a slotted spoon and set aside. Now bring the liquid to a boil and cook down to make a sauce. This took us another 20 minutes or so. RIGHT before it's done, it foams up because it starts to exceed the boiling point of water, I think. This is a sign that most of the water has evaporated and you have something more akin to caramel. Anyway, take it off the stove. Pour over the pears (or over individual servings). Serve with whipped cream or ice cream or whatever.

Thoughts: I would do this again exactly the same way.

Disaster Index: 1/10