Ingredients

serves 4. serving size: 1 pear, or if half a pear will satisfy

　　4 ripe, firm pears

　　3 cups ruby port wine

　　1/4 cup sugar

　　1 jigger (3 tablespoons) Cointreau

　　2 teaspoons pure vanilla extract

　　

Step 1

Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright.

　　

Step 2

In a nonreactive saucepan, bring the port, sugar, and 2 cups water to a boil.

　　

Step 3

Place the whole pears in the liquid, lower the heat, and simmer, uncovered, for about 35 minutes, turning the pears occasionally, until they are tender.

　　

Step 4

Remove the pears with a slotted spoon and set aside to cool.

　　

Step 5

Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add the Cointreau and vanilla.

　　

Step 6

Place the pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least 2 hours before serving.

　　Cooks' Note

　　Second and third servings could be eaten in the morning with coffee or in the afternoon with a cup of aromatic tea.

　　Great Food, All Day Long