Chai-Spiced Bosc Pears with Pound Cake

Chai-Spiced Bosc Pears with Pound Cake Recipe
Susan Byrnes
You can substitute any slightly sweet white wine for late-harvest riesling. Heat the pound cake on a grill pan before serving to create attractive grill marks. Garnish with raw pear slices.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 24 %
Fat 6.8 g
Satfat 3.5 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 38.8 g
Fiber 3.1 g
Cholesterol 42 mg
Iron 0.9 mg
Sodium 165 mg
Calcium 65 mg

Ingredients

2 cups late-harvest riesling
2 cups water
1 cup pear nectar
25 cardamom pods, crushed
12 whole cloves
3 (3-inch) cinnamon sticks, broken
2 tablespoons black tea leaves (such as Darjeeling or Assam)
4 peeled Bosc pears, cored and halved
1/4 cup mascarpone cheese
1 tablespoon butter
1 (10.75-ounce) loaf frozen low-fat pound cake (such as Sara Lee), thawed and cut into 8 slices

Preparation

Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer for 2 minutes. Drain wine mixture through a fine sieve into a bowl; discard solids.

Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15 minutes or until tender. Remove pears with a slotted spoon; place in a shallow dish. Set pears aside; keep warm.

Bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes). Add mascarpone, stirring with a whisk until well blended. Remove from heat; add butter, stirring until butter melts.

Place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half. Spoon about 2 tablespoons sauce over each serving. Serve warm.

Note:

Dana McCauley,

Cooking Light

October 2006
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