A quick google search of “flavor pairings with Pears” led me to this delicious sauce.
Citrus, Cloves, and cinnamon were among the flavor pairings, and the last one that I came across, PORT WINE, really got me excited. I knew exactly what I wanted to make after seeing the Port wine pairing option and the sauce that I made can go on a lot of difference pastries.
I first used this sauce to glaze some vanilla scones. The glaze also works well on a plain scoop of vanilla ice cream as well. If you’re not a pastry/sweets person, my next venture is to try this on a juicy medium rare steak!
I didn’t use the most fancy bottle of port, I merely grabbed the most ruby-looking port on the shelf at the grocery store and it worked out really well. If you’re a port fan and prefer to use a more expensive bottle than my $10 bottle of port wine, I would love to know how that turned out for you!
Leave comments on what you try this sauce on!
Ingredients:
- 375 mL Ruby Port Wine (I’m guesstimating, I used half of a 750 mL bottle)
- 1/2 cup sugar
- 1 tbsp ground cinnamon
- 5 whole cloves
- 1/2 tsp groung nutmeg
- 1 star anise pod
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1 pod of vanilla (I used a leftover pod that I had JUST scraped the seeds out of for a scone recipe)
- pinch of salt
- Optional: Pears or dried figs
Procedure:
- Combine all the ingredients into a medium sauce pan and bring to a boil.
- Once at a boil, lower the pan to a simmer for 10-30 minutes, whichever reduces the sauce in half.
- Optional: if you want to poach some pears or dried figs in the sauce, while the mixture is simmering, allow the fruit of choice to simmer in the sauce for about 10 minutes. These fruits will make a great garnish on whatever you choose to serve the sauce on.
- Filter the sediment cloves, zest, and pods out of the sauce using a strainer if you wish ( I poured them all into a container together to allow them to all sit together and continue soaking).
Enjoy the sauce!
