Poached Pears in Moscato and Port

Poached pears with a dollop of ice cream is the older child's recent favorite dessert. Being a dessert-o-phile, she enjoys a variety of fruit pies and cobblers rather than cakes and cheesecakes and other decadent sweets. And, not being a dessert fan, I rarely make desserts unless there is an occasion to celebrate or the older child talks me into it.

Nothing out-of-the-ordinary about these poached pears. I made one batch with super sweet Moscato wine and another batch with Port for the rich red color. And, when I thickened the Port sauce, I also mashed in some frozen strawberries that we had picked and saved earlier in summer.

Combine the wine, some water, sugar, vanilla in a sauce pan, place the peeled pears in it cover and simmer till pears are a bit tender yet firm. Remove the pears and continue to thicken the liquid in the saucepan to a syrup.

Drizzle warm syrup on the poached pears and serve with some vanilla ice cream.