Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Cranberry-Port Poached Pears with White Chocolate Cream https://www.metro.ca/userfiles/image/recipes/poires-pochees-canneberges-porto-creme-chocolat-blanc-6050.jpg PT20M PT30M PT50M
In a large saucepan, combine sugar, cranberry juice and port. Add pears and cook over medium-high heat. Add star anise, lemon juice and zest, and bring to a boil. Reduce heat to medium and cook 10 to15 minutes or until pears are tender but still firm.Remove pears and cool in a bowl. Over medium heat, reduce poaching liquid by half into syrup. Cool syrup before spooning it over pears. Set aside.White chocolate cream:Melt white chocolate in 1/4 cup (60 mL) hot cream. Whip remaining cream until peaks form.Gently stir melted chocolate into whipped cream until blended. Refrigerate.Phyllo wafers:Preheat oven to 400°F (200°C).Brush each sheet of phyllo pastry with melted butter before laying another one on top of it. Cut into squares.Place squares on a baking sheet and bake until golden brown.To serve, place a pear in the centre of a dessert plate, spoon syrup over pear, add a generous dollop of white chocolate cream and a phyllo wafer.
6
4 1 4 4
6 pear, peeled and cored, with stem left on 1 1/2 cups (375 mL) sugar 6 cups (1/2 L) cranberry juice 1/2 cup (125 mL) porto or frozen grape juice (concentrated) 3 star anise 1 lemon, zest and juice
Cranberry-Port Poached Pears with White Chocolate Cream

Cranberry-Port Poached Pears with White Chocolate Cream

Rate this recipe
1 Vote
6
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6
    pear, peeled and cored, with stem left on
  • 1 1/2 cups
    (375 mL)
    sugar
  • 6 cups
    (1/2 L)
    cranberry juice
    You might like:

    Flyer Deals  (3)
    CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

    CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

    $2.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

    CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

    $2.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


    CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

    CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

    $2.33 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    porto or frozen grape juice (concentrated)
  • 3
    star anise
  • 1
    lemon, zest and juice
    You might like:

    Flyer Deal  (1)
    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 g PRODUCT OF MEXICO


  • phyllo wafers:

  • 7-8 sheets
    phyllo pastry

  • melted butter, as needed
  • white chocolate cream:

  • 1 cup
    (250 mL)
    whipping cream 35 %
  • 2 oz
    (60 g)
    white chocolate chips
    You might like:

    Flyer Deals  (13)
    FERRERO KINDER SURPRISE CHOCOLATE HEART

    FERRERO KINDER SURPRISE CHOCOLATE HEART

    $2.99 ea.

    40 g WHILE QUANTITIES LAST


    CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

    CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

    2 for/ $8.00

    SELECTED SIZES, SELECTED VARIETIES


    CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

    CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

    2 for/ $8.00

    SELECTED SIZES, SELECTED VARIETIES


    HERSHEY’S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER BROWNIE OR CAKE MIX

    HERSHEY’S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER BROWNIE OR CAKE MIX

    2 for/ $7.00

    SELECTED SIZES, SELECTED VARIETIES


    HERSHEY’S CHOCOLATE BARS

    HERSHEY’S CHOCOLATE BARS

    4 for/ $5.00

    SELECTED SIZES SELECTED VARIETIES


    CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

    CADBURY CHOCOLATE BAGS, Nestlé Multi-pack or Chocolate Bags

    2 for/ $8.00

    SELECTED SIZES, SELECTED VARIETIES


    HERSHEY’S CHOCOLATE BARS

    HERSHEY’S CHOCOLATE BARS

    4 for/ $5.00

    SELECTED SIZES SELECTED VARIETIES


    HERSHEY’S KISSES VALENTINE CHOCOLATE

    HERSHEY’S KISSES VALENTINE CHOCOLATE

    $4.99 ea.

    180 g SELECTED VARIETIES WHILE QUANTITIES LAST


    HERSHEY’S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER BROWNIE OR CAKE MIX

    HERSHEY’S CHIPITS CHOCOLATE CHIPS OR BETTY CROCKER BROWNIE OR CAKE MIX

    2 for/ $7.00

    SELECTED SIZES, SELECTED VARIETIES


    LINDT LINDOR CHOCOLATE BAGS

    LINDT LINDOR CHOCOLATE BAGS

    $7.99 ea.

    150 g SELECTED VARIETIES WHILE QUANTITIES LAST


    REESE MINIATURES PEANUT BUTTER CUPS

    REESE MINIATURES PEANUT BUTTER CUPS

    $7.99 ea.

    165 g, WHILE QUANTITIES LAST


    LINDT LINDOR VALENTINE HEART CHOCOLATE

    LINDT LINDOR VALENTINE HEART CHOCOLATE

    $11.99 ea.

    108 g, SELECTED VARIETIES WHILE QUANTITIES LAST


    LINDT LINDOR CHOCOLATE BAGS

    LINDT LINDOR CHOCOLATE BAGS

    $7.99 ea.

    150 g SELECTED VARIETIES WHILE QUANTITIES LAST


Imprimer ma sélection

Preparation

In a large saucepan, combine sugar, cranberry juice and port. Add pears and cook over medium-high heat. Add star anise, lemon juice and zest, and bring to a boil. Reduce heat to medium and cook 10 to15 minutes or until pears are tender but still firm.

Remove pears and cool in a bowl. Over medium heat, reduce poaching liquid by half into syrup. Cool syrup before spooning it over pears. Set aside.

White chocolate cream:

Melt white chocolate in 1/4 cup (60 mL) hot cream. Whip remaining cream until peaks form.

Gently stir melted chocolate into whipped cream until blended. Refrigerate.

Phyllo wafers:

Preheat oven to 400°F (200°C).

Brush each sheet of phyllo pastry with melted butter before laying another one on top of it. Cut into squares.

Place squares on a baking sheet and bake until golden brown.

To serve, place a pear in the centre of a dessert plate, spoon syrup over pear, add a generous dollop of white chocolate cream and a phyllo wafer.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.