PERFECTLY ripe, the pear is a paradox: verging on crisp, yet soft as velvet. With every juicy bite, its delicate flavor invites comparisons to nectar and flowers and meadows, but there’s no need ...

I'm a sucker for desserts that feel elegant without requiring a ton of fancy cooking tricks. It may sound like a tall task, but a dessert like wine poached pears proves that it's possible. Fresh pears ...

2 cups water 1/2 cup sugar plus 3/4 cup for port sauce 4 Comice pears, cored 1 bottle port wine 1 lb assorted cheese, sliced in 2” rounds (Stilton, Shropshire Blue, Cayuga Blue or Cashel Blue are best ...

In the spirit of “Eat your fruits and vegetables,” why not have a pear or two? Since Washington and Oregon grow about 1.8 billion of them a year, there are plenty to go around. Indeed, the Northwest ...

In a nonreactive saucepan, bring the port wine, sugar and 2 cups water to a boil. Place the whole pears in the liquid, lower the heat, and simmer uncovered for about 35 minutes, turning the pears ...

Peel the pears, leaving the stalks intact. Pour the red wine and 350ml (12fl oz) of boiling water into a medium-sized saucepan, and add the orange rind and juice, caster sugar, cinnamon stick and star ...

There are fruits that are content to accompany, and others, like the pear, that know when to step up to the plate. Behind ...

Simmering port wine with orange, cinnamon and honey into a luxuriously syrupy sauce is just the thing to tame a medley of crisp fall fruit into an elegant dessert. Be sure to use a ruby port, as ...

A glamorous party pud! If you have odd bits of port left in bottles, this is a great way to use it up, although you can use red wine. For a more complex spicy flavour, add star anise and black ...

On Rosh Hashanah Jews from all over the world devote some element of their holiday menu to symbolic foods. The foods can be eating by themselves and also incorporated into different dishes. One of the ...