I recently visited The Barossa Valley, South Australia and came home with many goodies. We were fortunate enough to have gone to a Grange Tasting at Penfolds Winery and I came away with a bottle of Penfolds Father 10 Year Old Tawny Port. The Port makes these Pears shine...they are just perfect for a cold wintery after dinner treat.
Perfect on a cold winters night. Nicely spiced with Cinnamon Quills and sweetened with a generous splash of sweet Tawny Port.
I used Beurre Bosc Pears (brown skinned pears). They are perfect for baking as their flesh is sweet and crisp and will not turn to mush once baked.
Serves 8
Pre-heat oven to 180 degrees Celsius
8 Beurre Bosc Pears
3/4 cup sugar
1 and 1/4 cups of water
1/4 cup Tawny Port
4 Cinnamon Quills
The peel of 1 lemon
Add sugar, water, port, cinnamon quills and lemon peel to the bottom of the baking tray. Mix to combine.
Add pears upright to the baking dish.
The caramel will form during baking. At 10 minute intervals spoon the caramel over each pear to coat.
Bake for 40-50 minutes until are soft. Check for softness by inserting a wooden skewer into the pears.
Enjoy!
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