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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Port Wine Spiced Poached Pears Recipe

Brought to you by The Kingsleigh Inn

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Cook Time: 20 min	Prep Time: 15 min
Yield: 6 servings

Ingredients:
Pears:
6 firm Bosc pears (not too ripe)
1 bottle Port wine
1 cup water
1 cup light brown sugar
3 sticks of cinnamon
6 Star Anise pods
1 teaspoon whole cloves
1 very small drop cinnamon oil (if you don't have this, use 1 teaspoon cinnamon extract)
Maple Crčme:
1 Ľ cups heavy cream
5 T sugar
Ľ c maple syrup
2 t cornstarch mixed with 2 T milk
Ľ cup rum
1 t maple extract

Instructions:
Peel and cut pears in half. Scoop out seeds with melon-baller. Bring Port wine and all other ingredients to boil in 2-3 quart saucepan. Once boiling, drop pear halves in, cover, lower heat to medium-high and cook approximately 15 minutes or until pears are just tender. Remove from liquid and put into a large container to cool. Put cooking liquid into container to cool as well. Pour cooled liquid into container with pears and refrigerate until well chilled.For sauce: put all ingredients in saucepan and cook over medium high heat and boil for 2 minutes. Then simmer for another2-3 minutes. Remove from heat and chill. Serve pear halves chilled drizzled with creme.

Notes:
At the inn we serve ours with a Pear & Purple Basil Sorbet - sorry, we cannot give out that secret recipe!

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