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Poached Pears with Cinnamon Ice Cream

An amazing dish that's just as delicious as it is gorgeous. Serve with cinnamon ice cream and a luscious pear sauce for an elegant finale for any meal.



  • 4 pears, peeled
  • 3 cups port wine
  • 2 cups Chambord
  • 2 cups red wine
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp cornstarch
  • 1 1/2 cups water
  • Cinnamon ice cream
  • Fresh mint sprigs

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Cooking Steps

  1. Stand pears upright in a large saucepan. Add port, Champord, red wine, granulated sugar, brown sugar, and cinnamon. Bring to a boil; Reduce heat, and simmer for 20 minutes.
  2. Afterwards, remove from heat, cover, and let stand or 10 minutes. Once cooled, transfer to a bowl, cover and chill in the refrigerator for at least two hours or up to 24 hours.
  3. Use a slotted spoon to remove pears from poaching liquid. Drain pears well; set aside. Place poaching liquid in a saucepan. Stir cornstarch mixture into poaching liquid. Add the remaining 1 cup water. Bring to a boil; reduce heat. Cook and stir until thickened and bubbly.
  4. Pear Sauce In a screw-top jar combine cornstarch and 1/2 cup of the water; shake to combine.
  5. To serve, place a pear in each of four chilled dessert dishes. Drizzle pears with warm pear sauce. Add a scoop of ice cream to each dessert dish. Garnish with mint.


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