I don't know about you, but poached pears have never really appealed to me.
Perhaps it's because I've never had a well prepared poached pear, but the thought of soggy fruit doesn't really do it for me. The thought of a deeply rich port sauce with lemon zest, hints of orange and mellow ginger does, unsurprisingly sound quite good, so I thought I'd give this recipe a try - with a little twist. Poached pears meet pear tart.
When paired (oh my, a food pun) with a buttery crust, these poached pears win over even a hardened skeptic like me.
// GINGER PORT POACHED PEAR TART //
Adapted from Epicurious
3 Bartlett pears
1 1/2 inch piece of fresh ginger
3 cups water
1 1/2 cups Tawny Port
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
Sprinkle of Pumpkin Pie Spice