D'oliveiras Sercial Madeira 1999 Recipe

1. Make Madeira Reduction

Pour 1 cup of D'Oliveiras Sercial Madeira 1999 into a small saucepan. Add 2 tablespoons granulated sugar, 1 teaspoon lemon zest, 1 teaspoon orange zest, 1 whole star anise and 3 lightly crushed cardamom pods. Bring to a gentle simmer over medium heat.

2. Reduce heat to low and simmer gently, uncovered, until the liquid reduces to about 1/4 cup and becomes syrupy (approximately 18–25 minutes). Swirl the pan occasionally to prevent burning. Taste and adjust sweetness if needed by adding up to 1 tablespoon more sugar.

3. Strain the syrup through a fine-mesh sieve into a small bowl to remove the spices and zests. Reserve the syrup warm. Discard solids or reserve star anise for garnish if desired.

4. Prepare Pears

Preheat oven to 375°F (190°C). Peel the pears, leaving the stems if preferred, and core them from the bottom up with a melon baller or small spoon, keeping the pear whole.

5. In a medium ovenproof skillet or baking dish, melt 1 tablespoon unsalted butter over medium heat. Add 2 tablespoons light brown sugar and 1 teaspoon lemon juice; stir until sugar dissolves and mixture becomes slightly syrupy, about 1–2 minutes. Stir in 1/2 teaspoon vanilla extract and a pinch of salt.

6. Place the pears upright in the skillet/dish. Spoon some of the prepared Madeira reduction (about 2–3 tablespoons per pear) over each pear, letting a little collect in the pan. Bake in the preheated oven until pears are tender when pierced with a knife, about 20–30 minutes depending on size. Baste pears with pan juices once halfway through baking.

7. When pears are tender, remove from oven and transfer to a cutting board. Spoon remaining pan juices and an additional 1–2 tablespoons of Madeira reduction over the pears. Keep warm.

8. Prepare Dried Apricots and Kernels

While pears bake, halve 6 dried apricots if not already halved. Lightly toast 8 dried apricot kernels (or seeds) in a small dry skillet over medium heat for 2–3 minutes until aromatic and lightly golden — watch closely to avoid burning. Remove and cool.

9. Chop 2 tablespoons toasted sliced almonds coarsely if not already sliced whole and mix with the cooled apricot kernels and halved apricots. Stir in 1 teaspoon finely chopped dried lemon peel and 1 teaspoon finely chopped dried orange peel. Toss gently to combine.

10. If desired, warm the dried fruit mixture for 30 seconds in the microwave or in the skillet with a teaspoon of the Madeira reduction to meld flavors; drain any excess syrup so mixture remains slightly dry and crunchy.

11. Make Spiced Dust

In a small dry skillet over medium heat, toast 1/2 teaspoon whole black peppercorns and 2 whole cloves for about 1–2 minutes until fragrant. Remove from heat and let cool slightly, then grind coarsely in a spice grinder or with a mortar and pestle. Transfer to a small bowl and mix with 1/4 teaspoon ground cinnamon and 1/4 teaspoon flaky sea salt.

12. Assemble the dish: place one baked pear on each serving plate. Spoon 2–3 tablespoons of the Madeira reduction around the pear. Scatter the dried apricot + kernel + almond mixture around and at the base of the pear. Lightly sprinkle the roasted spiced dust over the pear and fruit, concentrating a little on the top of the pear to add aromatic warmth.

13. Finish by drizzling a final teaspoon of reserved Madeira reduction over each pear and garnish with a small pinch of fresh parsley or microgreens if using. Serve warm or at room temperature.