This is one of my favorite pear recipes. The pears poach in port with brown sugar, cinnamon, and cloves, infusing the pears with a red hue and a rich flavor. Warning: The syrup is addictive! Serve the pears with a dollop of goat cheese, Roquefort, or vanilla ice cream. Or, serve them as a side dish or use them to garnish roasted turkey, pork loin, game hens, or chicken.

SERVES 8 

INGREDIENTS

• 2 cups ruby port
• 1⅓ cups firmly packed light brown sugar
• 3 cinnamon sticks, broken into 1-inch pieces
• 4 whole cloves
• 4 medium firm red Bartlett or Anjou pears, peeled and cored
• Vanilla ice cream for serving

INSTRUCTIONS

1. In the pressure cooker, combine the port, sugar, cinnamon, and cloves over medium-high heat and cook, stirring, until the sugar is dissolved.
2. Add the pears, spooning the sauce over the pears to coat them.
3. Lock the lid in place and cook at high pressure for 1 minute.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Using a slotted spoon, remove the pears from the liquid and transfer them to a bowl to cool.
6. Fish out the cinnamon and cloves from the syrup and bring the syrup to a boil.
7. Continue boiling for 10 minutes, or until the syrup is reduced and slightly thickened. Cool a bit before using.
8. When ready to serve, arrange each pear half in a small bowl.
9. Pour 1 to 2 tablespoons of warm syrup over the pear.
10. Serve with a scoop of vanilla ice cream and a drizzle of syrup over the ice cream.