If you're willing to sacrifice a bottle ...
Posted: Tue Dec 14, 2010 11:43 pm
I made this Poached Pears in Port recipe this weekend and it was excellent. I used the Quinta do Portal Cellar Reserve, after pouring a sample. I added a bit of Cabernet Sauvignon to compensate for the loss, and some lemon grass to tie into the dinner theme. I served each half pear with a wedge of Gorgonzola and some candied pecans.