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Champagne-Poached Pears

Yield Makes 8 servings
For an elegant presentation, serve individually in teacups.

Ingredients

  • 8 Bosc or Bartlett pears
  • 1 (750-milliliter) bottle champagne or sparkling wine
  • 1/2 gallon orange juice
  • 1 (3-inch) cinnamon stick
  • 5 whole cloves
  • Garnish: orange and lemon rind strips

Nutrition Information

  • calories 170
  • caloriesfromfat 5 %
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.5 g
  • carbohydrate 38 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 2 mg
  • calcium 34 mg

How to Make It

  1. Peel and core pears, leaving stems intact. Cut a thin slice from bottom of each pear, forming a base for pears to stand on.

  2. Place pears upright in a Dutch oven, and pour champagne and orange juice over pears. Add cinnamon stick and whole cloves. Bring mixture to a boil; reduce heat, and simmer for 15 minutes or until pears are tender. Serve pears warm. Garnish, if desired.