Port-poached pears

Serves 4

Sunday 15 December 2002 01:00 GMT

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Easy to make, dramatic to serve, and very seasonal.

150ml/5fl oz Sandeman Imperial Tawny Porto

75g/3oz sugar

Thinly pared rind of 1 lemon

4 large ripe pears

Pour port, sugar and rind in pan with 150ml (5fl oz) water. Heat gently until sugar dissolves. Bring to boil. Peel pears and add syrup, bring to boil, cover and simmer gently until tender (about 15 minutes). With a slotted spoon, transfer pears to a dish and serve with a strong blue cheese like Stilton or Cashel Blue.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Port-poached pears

Serves 4

Join our commenting forum

Thank you for registering