date:Jan 09, 2013
try, I cooked the pears so long that the fruit was too soft and the glaze was concentrated with a decidedly burnt aftertaste, definitely not my best culinary moment. The next attempt resulted in a wonderful dessert that was not too heavy and was truly artful to look at.
I have made so many variations along the way that I can honestly say this is one dessert that you can make your own. Try substituting pomegranate or cranberry juice for the port, or use only red wine, or try a sweet dessert win