Persian Poached Pears

Photo: Howard L. Puckett; Styling: Fonda Shaia
Poach Bosc pears and dried apricots in a mixture of white wine, honey, vanilla and lemon rind, and sprinkle with crushed vanilla wafers and chopped pistachios.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 251
Caloriesfromfat 22 %
Fat 6 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.9 g
Protein 3.4 g
Carbohydrate 51.5 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 24 mg
Calcium 41 mg

Ingredients

4 large Bosc pears
1 cup water
1 cup dry white wine
2 tablespoons sugar
2 tablespoons honey
4 dried apricots
2 (3 x 1/2-inch) lemon rind strips
1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1 whole clove
4 reduced-calorie vanilla wafers, crushed
5 tablespoons coarsely chopped pistachios, toasted and divided

Preparation

Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.

Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or until tender. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.

Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.

Note: Use a melon baller to core pears.

Note:

March 1999