In this light and elegant dessert, the pears turn a beautiful rosy color from the wine. The slightly tart taste of lemon topping drizzled over the pears and the crunch of toasted pistachios complete the dish.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large pot, combine the agave nectar, port, cinnamon, vanilla bean, lemon rind, and water. Bring to a boil. Add the pears, decrease the heat to a simmer, and cook uncovered for about 10 minutes, or until the pears are tender when pierced with a fork.
Step 2
Remove the pears from the cooking liquid with a slotted spoon and set aside. Continue to simmer the liquid for about 5 minutes, or until reduced to about 1 1/2 cups and of a syrupy consistency.
Step 3
Serve the pears either warm or cold with some port sauce and a drizzle of lemon tofu crème. Sprinkle with toasted pistachios.
