PORT WINE SYRUP
Steps:
- Mix everything together in a saucepan and bring to a boil over high heat. Cook until mixutre reduces to 1 cup, about 20 minutes. Strain into a medium bowl
PORT SYRUP
A wonderful syrup to pour over fresh fruit, this is not overpoweringly sweet, thanks to the orange zest. Choose a decent, but not expensive, port for this. Depending upon what you will use it for, opt for the cloves, cinnamon, and pepper. The spicier port syrup is great for reconstituting dried figs, apples, pears, and other dried fruit. You can also use it as a glaze on chicken or pork. Port syrup keeps in an airtight container for a few months in the refrigerator.
Yield makes about 1 cup
Number Of Ingredients 6
Steps:
- Stir together all of the ingredients in a small saucepan over medium heat. Cook, stirring constantly, for 5 to 10 minutes, or until the sugar dissolves and the syrup is very hot.
- Pour the syrup into a container with a lid and allow it to cool to room temperature before covering and storing in the refrigerator.
PEARS POACHED IN PORT AND CRANBERRY JUICE WITH PORT SYRUP
Categories Wine Citrus Fruit Dessert Poach Valentine's Day Yogurt Low Sodium Cranberry Pear Fortified Wine Port Fall Winter Anniversary Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in heavy medium saucepan. Bring to boil, stirring twice. Reduce heat to medium; simmer 5 minutes. Add pear halves to liquid. Simmer pears uncovered until tender, turning occasionally, about 20 minutes.
- Using slotted spoon, transfer pears to large bowl. Boil cooking liquid until reduced to thin syrup (about 1 1/4 cups), about 15 minutes. Pour syrup over pears in bowl. Cool to room temperature. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.)
- Mix yogurt and powdered sugar in small bowl. Spoon cold syrup onto plates. Place 1 pear half, flat side down, on each plate. Spoon yogurt mixture over pears. Garnish with mint, if desired, and serve.
SPICED PLUM CREPES WITH PORT SYRUP
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the plums, port, water, brown sugar, cinnamon, cloves, and peppercorns in a saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the plums are soft but still hold their shape, 12 to 15 minutes. Transfer the plums to a bowl with a slotted spoon, remove the spices, and cover to keep warm. Increase the heat to medium-high and cook the remaining liquid until thick and syrupy, 3 to 4 minutes.
- To serve, put a crepe on each of 4 dessert plates. Put a spoonful of plums on one quarter of each crepe. Then, fold the crepe over the filling to create a triangle shape. (The crepes can also be served folded in half like an omelet, or rolled.) Top each filled crepe with a dollop of whipped cream, then drizzle the warm port syrup over the top of each.
PEARS IN PORT WITH MERINGUE CREAM
This festive make-ahead pudding is a great way to use up leftover port (or red wine)
Provided by Sara Buenfeld
Categories Dessert
Time 2h
Number Of Ingredients 9
Steps:
- Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. They are ready when a cocktail stick can be easily pushed through each one. Depending on the size of your pan, you may need to cook the pears in 2 batches using the same port syrup, or turn the pears several times as they cook so they become an even colour. Let the pears cool in their syrup, preferably overnight to allow the syrup to really stain them. Will keep for 3 days in the fridge.
- Check the consistency of the syrup. If it is very thin, boil it in a pan to reduce the amount and concentrate the flavour.
- To serve, whip the cream with the sugar and vanilla until it holds its shape, then fold in the meringue. Sprinkle with the cinnamon. Arrange the pears in a shallow dish and spoon over the syrup. Allow guests to help themselves to both pears and cream.
Nutrition Facts : Calories 489 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
FIGS WITH GOAT CHEESE AND PORT SYRUP
My father loves figs. He actually grows them in his backyard and when he "lets" me have some I will make this as a dessert. I happen to love goat cheese and between the two of us, we both love port. Everyone seems satisfied at the end.
Provided by mary winecoff
Categories Dessert
Time 7m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
- Reduce heat and simmer slowly until reduced by half.
- Set aside and cool to room temperature, the syrup will thicken upon standing.
- Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
- Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
- Gently separate the figs outward to form a "flower"
- Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
- Garnish with walnuts.
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