Poached Pears with Raspberries and Figs

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.

Yield:

8 servings

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Note:

August 2000