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
Combine the port or Madeira, red wine, honey and tarragon in a medium saucepan. Add the pears and bring to a simmer over medium heat. Cook for 10 minutes, or until the pears are slightly softened. Remove from the heat and let the pears cool in the cooking liquid.
With a slotted spoon, remove the pears from the cooking liquid; set aside on a plate. Combine the cream, chicken stock, butter and 1 1/2 cups of the pear cooking liquid in a saucepan. Bring to a simmer and simmer for 45 minutes to 1 hour, until the liquid is reduced by half.
Meanwhile, put the potatoes in a small saucepan, add salted water to cover, and bring to a boil. Reduce the heat slightly and cook the potatoes for 18 to 20 minutes, until just tender. Drain and let cool slightly, then peel and cut into 1/4-inch thick rounds.
While the potatoes are cooking, cut the pears crosswise into 1/4-inch thick slices. Set aside.
When the sauce has reduced, add the pears and potatoes and heat through. Fold in the endive and serve.
