This wonderful recipe and
photo has been provided by Diana Baker Woodall from
Diana's Desserts website and it is reprinted here with her permission.
More of Linda's delicious
Pear Recipes and
Soups, Stews, and Chili Recipes.
Chilled Pear Soup with Port
Recipe Type:
Soup,
Pears,
Wine
Yields: 6 servings
Prep time: 20 min
Pear cook time: 25 min
Ingredients:
1 1/2 cups water
1 cup tawny port
wine
1/3 cup granulated
sugar
Zest from 1/2 navel orange
4 black
peppercorns
3 large
eggs
1 1/2 teaspoons anise seeds
6 medium, firm but ripe Bartlett pears, peeled, halved, cored and quartered*
12 gingersnap cookies or thin shortbread biscuits
Fresh raspberries (for garnish)
Mint sprigs (for garnish)
* If Bartlett pears are not available, substitute with any
other sweet juicy pear, such as Bosc or Red Sensation. Make sure you use pears that are
not going to become to mushy while cooking.
Preparation:
In a large heavy saucepan, combine water, port wine, sugar,
orange zest, peppercorns, eggs, and anise seeds. Bring just to a boil; reduced heat to low
and simmer for 5 minutes. Add pear quarters and gently simmer until tender but not mushy
(about 20 to 25 minutes). Remove from heat.
With a slotted spoon, remove pears from liquid and set
aside. Strain poaching liquid and throw spices away. Place the poaching liquid in a
saucepan and bring to a boil. Continue boiling over medium heat until reduced by about
1/3. Pour liquid into a medium container and add pears; set aside and let cool. When at
room temperature, cover and refrigerate for at least 3 hours or up to one day.
About 1 hour before serving, remove from refrigerator. Remove pears with a slotted spoon
and place in a food processor or blender (with a blender, you may have to work in
batches). Pour approximately 1/2 cup of the poaching liquid into the pears. Puree until
the pears are smooth, with no visible chunks. Add more poaching liquid until desired
consistency is reached. Return to the refrigerator until chilled.
When ready to serve, pour chilled pear soup into goblets, pretty dessert bowls, or
attractive dessert cups. Serve gingersnap cookies (or shortbread biscuits) alongside soup
or roughly crumble and sprinkle on top. Garnish with fresh raspberries and mint sprig.
Makes 6 servings.
