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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 22%
  • Fat: 6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.4g
  • Carbohydrate: 51.5g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 24mg
  • Calcium: 41mg

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

  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.
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