Port wine is not only a perfect after dinner drink which can make any meal complete, but it can also add to delicious dinners and scrumptious desserts by giving them an extra zing.

PEARS POACHED IN PORT WINE 6 pears, preferably Comice or Bosc, peeled 3 cups dry red wine 1 1/2 cups port 1/2 cup less 2 tsp sugar Juice and peeled zest of 1 medium orange Juice and peeled zest of 1 small lemon PLACE the pears upright in a deep pan just large enough to hold them. Add all of the other ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer gently, uncovered, until they are tender, 15 to 20 minutes for unripened pears and 5 to 10 minutes for ripened, ready-to-eat pears. Allow the pears to cool in the poaching liquid. Place the pears in a serving bowl and strain the liquid over them. Refrigerate two hours or more. (This can be done a day or two in advance.) Serve one pear each in a bowl or on a plate with some of the poaching liquid.

*** PRUNES MARINATED IN PORT WINE 1 pound pitted prunes port wine PLACE the prunes in an attractive jar and cover them with your choice of Port wine. The prunes will absorb the wine, so add more as necessary to keep them covered. When the level of port remains constant, the prunes are ready to serve. This takes about one week. Serve two or three prunes each in a wine glass with a little of the port from the jar.

*** SAUCE PORTO 1 quart beef stock 3 tblsps meat glaze 2 tblsps arrowroot, potato starch, or cornstarch dissolved in two tblsps of cold water 1 tsp teaspoon salt 1 tsp freshly ground pepper 1 cup port IN a medium saucepan, bring the stock and glaze to a boil over medium-high to high heat. Boil gently, uncovered, until the stock reduces by half, 15 to 20 minutes, skimming off any fat and impurities as they rise to the surface.

Whisk the dissolved arrowroot into the gently boiling stock. Whisk vigorously until the sauce thickens and lightly coats a spoon, 15 to 20 seconds, adding 1 cup port, remove from the heat. Add salt and pepper and serve.