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Persian Poached Pears

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 4 servings
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.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. Note: Use a melon baller to core pears.