Recipe - Port And Honey Poached Pears With Lemon Curd Mousse

1 cup Dry red wine
2/3 cup Ruby Port
1 One half cup Water
One half cup Sugar
One half cup Honey
Five; (3inch) strips of
; orange zest,
; removed with a
; vegetable peeler
4 Cloves
8 Firmripe pears; preferably
Anjou or
; Bartlett (about 3
; pounds)
Lemon curd mousse as an
accompaniment

In a large heavy saucepan simmer the wine, the Port, and the water with the
sugar, the honey, the zest, and the cloves, stirring, until the sugar is
dissolved and add the pears, peeled, halved, and cored. Simmer the pears,
covered, turning them occasionally, for 10 to 15 minutes, or until they are
tender, transfer them and the zest with a slotted spoon to a shallow bowl
or serving dish, and boil the poaching liquid until it is reduced to about
1 One half cups. Let the poaching liquid cool, pour it over the pears, and chill
the mixture, covered, until it is cold. The poached pears may be made 2
days in advance and kept covered and chilled. Serve the poached pears with
the lemon curd mousse.

Serves 8.

Gourmet September 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.