Pears Poached in Port Wine

SEVERAL YEARS AGO, when it seemed as though everyone was poaching pears in red wine, I was reminded of Fernand Point’s recipe for prunes poached in red wine and port and was inspired to try pears instead. By poaching in port, which has a certain sweetness, you can eliminate a large quantity of the sugar normally used in poaching fruit. You can use any kind of port, but if you have only a top-quality bottle, you might want to invest in a less-expensive port for use in cooking.

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