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Poached Pears with Raspberries and Figs

Yield 8 servings
Late summer and early fall are boom times for raspberries and figs, as well as the beginning of the season for pears. Together, the three make a stunning compote that's delicious with biscotti.

Ingredients

  • 4 ripe Bartlett pears
  • 4 cups water
  • 1/2 cup sugar
  • 1/2 cup orange honey or regular honey
  • 3 (3-inch) lemon rind strips
  • 3 whole cloves
  • 1 (1 1/2-inch) piece vanilla bean, split lengthwise
  • 1 cup fresh raspberries
  • 12 fresh figs, each cut in half lengthwise
  • 8 mint sprigs (optional)

Nutrition Information

  • calories 225
  • caloriesfromfat 2 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 1.1 g
  • carbohydrate 59 g
  • fiber 5.1 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 2 mg
  • calcium 40 mg

How to Make It

  1. Peel and core the pears. Cut each pear in half lengthwise. Combine water and the next 4 ingredients (water through whole cloves) in a large nonaluminum saucepan. Scrape seeds from the vanilla bean, and add to sugar mixture; discard bean. Bring sugar mixture to a simmer over medium heat, stirring occasionally. Place pears, cut sides up, in pan; simmer 25 minutes or until tender. Remove pear halves with a slotted spoon, reserving the sugar mixture; place pear halves in a large shallow dish. Cover and chill.

  2. Bring sugar mixture to a boil; cook until reduced to 1 cup (about 30 minutes). Cool. Serve each pear half with 2 tablespoons sauce, 2 tablespoons raspberries, and 3 fig halves; garnish with a mint sprig, if desired.