Uma sobremesa de uma simplicidade e elegância incríveis. As pêras, cozidas lentamente em vinho do Porto branco, transformam-se numa delícia translúcida e aromática, onde a doçura da fruta se encontra com a riqueza do vinho. É a forma perfeita de terminar uma refeição com um toque de sofisticação, sem qualquer complicação.

Ingredientes (2 Pessoas)

  • 4 pêras
  • 250 ml de vinho do Porto branco
  • 5 colheres de sopa de açúcar

Preparação

  1. Descasque as pêras (mantenha-as inteiras e com o pé).
  2. Num tacho coloque o vinho do Porto branco e o açúcar.
  3. Quando começar a ferver junte as pêras.
  4. Deixe cozer até as pêras estarem tenras e terem uma cor de vinho brilhante.
  5. Sirva morno.

From our Portuguese kitchen to yours, here is a taste of pure elegance.

Pears Poached in White Port

Often known as Pêras Bêbedas or “Drunken Pears,” this classic Portuguese dessert is a masterclass in elegant simplicity. It involves poaching whole pears in a fragrant syrup until they are tender and infused with flavour. While often made with red wine, which gives the pears a deep ruby colour, this version using white Port is wonderfully delicate, creating a beautiful, golden-hued pear and a lighter, brighter syrup.

The key to this dish is to choose pears that are firm but ripe, so they hold their shape during cooking while becoming perfectly tender. Varieties like Rocha, Bosc, or Anjou are excellent choices. As the pears simmer, they absorb the sweet, aromatic flavours of the Port, and the poaching liquid reduces into a delicious, syrupy sauce to be spooned over at the end.

This is a wonderfully simple yet impressive dessert. For an extra layer of flavour, you could add a cinnamon stick, a star anise, or a strip of lemon peel to the poaching liquid. It is divine served warm on its own, but also pairs beautifully with a scoop of vanilla ice cream or a dollop of mascarpone cheese.

Ingredients (Serves 2)

  • 4 pears (firm varieties like Bosc or Anjou are ideal)
  • 250ml white Port wine
  • 5 tbsp caster sugar

Method

  1. Peel the pears, leaving the stems on for an elegant presentation.
  2. In a saucepan just large enough to hold the pears snugly, combine the white Port wine and the sugar.
  3. When the mixture begins to simmer, add the pears.
  4. Let them cook gently until they are tender and have taken on a glossy, wine-coloured sheen. Turn them occasionally to ensure they cook evenly.
  5. Serve warm, perhaps with some of the syrupy sauce drizzled over the top.