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Pears Poached in Port and Honey Mustard

Scott Phillips

Servings: 6 to 8

Mustard adds a spicy heat to classic port-poached pears. These are wonderful served with vanilla ice cream or whipped heavy cream and shortcakes.


  • 2 cups ruby port
  • 3 Tbs. Maille Honey Mustard
  • 1/4 cup dark brown sugar
  • 2 to 3 sprigs tarragon
  • 1 cinnamon stick
  • 1/2 tsp. ground ginger
  • 1/4 tsp. freshly grated nutmeg
  • Kosher salt
  • 4 ripe but slightly firm pears, peeled, cored, and quartered
  • 2 Tbs. chopped candied ginger


  • Combine the port, 2 cups water, mustard, sugar, tarragon, cinnamon stick, ginger, nutmeg, and 1/2 tsp. salt in a 4-quart pot. Bring the mixture to a boil, stirring occasionally to dissolve the sugar. Reduce the heat to medium low, add the pears, and simmer (basting occasionally if there are any unsubmerged parts), until they are just tender when pierced with a knife, about 15 to 20 minutes.
  • Using a slotted spoon, transfer the pears to a bowl. Strain the liquid through a fine-mesh strainer set over a bowl. Return the liquid to the pot, bring to a low boil, and reduce to 1 cup, about 20 minutes. Remove the pan from the heat and allow the liquid to cool to room temperature, then pour over the pears and toss to coat.
  • To serve, spoon the pears into serving bowls, drizzle with the reduced syrup, and top with the chopped ginger.


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