Pear and Fingerling Potato Ragout
Ingredients
- 1 cup Ruby Port or Madeira
- 1 cup dry red wine
- 2 tablespoons honey
- 2 sprigs fresh tarragon
- 3 ripe but firm Bosc pears, peeled, halved and cored
- 1 cup heavy cream
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- 1/2 pound fingerling or Yukon Gold potatoes
- 2 endives, trimmed, cored and cut crosswise into 1/4-inch wide strips
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