Este é o local onde me proponho partilhar consigo a forma como sinto a cozinha. A influência da comida da minha mãe e a paixão pela dieta mediterrânea estão presentes em quase todas as receitas que fui preparando ao longo dos meus Domingos, sempre cheios de sabor.

This is the place were i intend to share with you my feelings about food. My mother's lovely cooking and a passion for mediterranean diet give soul to all this recipes i have been cooking. In my kitchen, every Sunday is full of flavor.

Carlos Balona Gomes

23 June 2010


Although considered a winter dessert, this recipe is a very good option for a summer meal since you leave your Red Wine Poached Pears to rest in the refrigerator for at least an hour, which will transform it in a very refreshing dessert.
The most common Portuguese name for this dessert is “drunken pears” due to the obvious absorption of the red wine colour and flavour.
Right before you serve it, spoon the sauce over the standing pears and you will see that thicker red wine “syrup” rolling down in big drops, stimulating your appetite for it.
Chose a good size and quality pears, ripe but firm, and peal it carefully, leaving it whole.
You can serve these pears with ice cream or “crème fraîche” making a decoration according to your inspiration.

YOU WILL NEED (Serves 4):
4 good size pears
500 ml / 17 ½ fl oz of red wine;
150 gr / 5 ¼ oz of sugar;
1 or 2 cinnamon sticks;
1 dried clove bud (optional);
1 lemon, juice and skin;
50 ml / 1 ¾ fl oz of Port wine.

Peal the pears very gently and make a base by cutting a thin slice at the bottom;
Marinate it in lemon juice to avoid oxidation;
In a small and deep saucepan combine wine, sugar, cinnamon stick, dried clove bud and lemon skin;
Bring to a boil and reduce the heat to low;
Place the pears upright into the saucepan and poach it for 20 to 30 minutes, depending on the size and ripeness (if the liquor is not enough to cover the pears upright, turn it very gently a few times to obtain a homogenous poaching point;
Remove the pears very gently from the saucepan and place it upright on the serving plate. Leave it to rest in the refrigerator;
Add Port wine to the poaching liquor and reduce it until thickened, to form a sauce;
Allow the sauce to cool in the refrigerator for at least 30 minutes or until you serve;
Spoon the sauce over the pears right before you serve it.

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