Ginger Port Poached Pear Tart

February 9, 2012
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.

Adapted from Epicurious

3 Bartlett pears
1 1/2 inch piece of fresh ginger
3 cups water
1/2 cup sugar
1 1/2 cups Tawny Port
2 Tablespoons fresh lemon juice
2 Tablespoons fresh orange juice
Sprinkle of Pumpkin Pie Spice


Peel ginger and cut into thin strips. Bring to a simmer in a small pot of water for 10 minutes, then drain water and set aside. 

In a large saucepan or dutch oven, bring water, sugar, port, ginger, lemon/orange juices to a boil. Stir until sugar is dissolved. 

Peel, half and core pears. Add to dutch oven and sprinkle with pumpkin pie spice. The original recipe called for simmering the pears for 20 - 40 minutes, then removing with a slotted spoon. I decided I wanted a SUPER concentrated flavor, so I simmered for 40 minutes, then removed from heat and let sit overnight. Either way you'll be fine. 

Once done poaching, slice into thin strips. Set aside. 

Keep cooking the poaching liquid until it is reduced to a thick, gel-like sauce. Set aside.


Honestly, I'm totally a Trader Joe's pie crust lover. Sometimes I'll pull out my food processor and make the real thing, but when I'm feeling lazy (i.e. most of the time) it's the frozen TJ's crust that I go for. Let it come to room temp and then roll out. Place into tart pan (or pie pan) and press into edges. (If you really want to make sure it doesn't stick to the edges of the tart pan, line with parchment paper first. I didn't, as I don't really care. )


Preheat oven to 375 degrees.

Once the crust is prepared, add sliced pears. Arrange in even layers like flower petals. Or just throw them in. It really only matters if you're OCD like me. 

Pour as little or as much of the reduced poaching liquid as you'd like over the pears and bake for 40 minutes, or until the crust is nicely browned. 

Let cool for awhile - it will let the juices settle. I learned the hard way that cutting into it too soon means a syrupy mess. A delicious, syrupy mess.

1 comment

  1. This looks incredibly scrumptious. Lately I've been craving all things ginger:) Have a wonderful morning. xo