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.
Cooking Light MARCH 1999
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.
Go to full version of