That Pairs with any Season

Restaurante Delicatum

 

Tucked into the backstreets of Braga, Portugal, where only locals venture, you’ll find Delicatum. 

Try the pears poached in Port wine. This unassuming dish may seem basic, but its rustic appeal lies in its ability to pair with any season. Beyond a stellar dessert option, this succulent sweet treat also pairs well with grilled meat. Similar to an apple chutney, this dish is a fabulous balance to chargrilled flavors.

 

PÊRAS À VALE DO DOURO (Pears Douro Valley Style)

Yield: 12 servings | Time: 1 hour

1⁄2 pound granulated sugar, divided
Peels of 2 lemons, divided
2 cinnamon sticks, divided
1 cup dry white wine
1 cup dry red wine
12 large, slightly under-ripe pears, peeled, halved lengthwise, and pitted
5 tablespoons white Port
5 tablespoons ruby Port

1. In a saucepan, combine half of the sugar, one lemon peel, one cinnamon stick, and the white wine. In another pan, add the remaining half of sugar, the second lemon peel and cinnamon stick, and the red wine. Bring both pans to a boil over medium heat.

2. Lower the heat to low, add 6 pears to each pan, and cook slowly until they’re tender, about 30 minutes.

3. Put the white Port in the pan with the white wine and put the ruby Port in the pan with the red wine. Simmer for 10 to 15 minutes, until you have a syrup, but don’t let it get too thick.

4. Place a half pear from each pan onto a plate, drizzling a spoonful of their respective syrups on top. Serve.

TIP: Feeling extra sinful? Top the fruit with a dollop of vanilla bean ice cream and an extra drizzle of Port wine sauce.

 

Reprinted with permission from PORTO by Gabriella Opaz and Sonia Andresson Nolasco, Agate Surrey, 2018.

 

 

 

Sidebar:

Portuguese cookbook author Gabriella Opaz is one of the star talents that will be at Botanical! A Weekend of Culinary Wonder at the Tulsa Botanic Garden, April 26-28. Opaz will be one of the speakers at The Tasting on Sunday. Books will be available for sale.  For information and tickets call 918.289.0330.