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Poached Pears with Spiced-Wine Syrup

Yield 4 servings

Ingredients

  • 1 1/2 cups dry red wine
  • 1 cup water
  • 1/2 cup firmly packed dark brown sugar
  • 1 (3-inch) cinnamon stick
  • 10 black peppercorns
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 4 firm, ripe Bartlett or Bosc pears

Nutrition Information

  • calories 257
  • caloriesfromfat 3 %
  • fat 0.8 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 0.9 g
  • carbohydrate 66 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 18 mg
  • calcium 50 mg

How to Make It

  1. Combine first 8 ingredients in a 3-quart microwave-safe dish; microwave at HIGH 5 minutes or until mixture boils.

  2. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat. Add pears to poaching liquid; cover and microwave at HIGH 10 minutes, or until tender. Let cool in dish 5 minutes. Remove pears with a slotted spoon; set aside.

  3. Microwave liquid at HIGH 5 minutes or until reduced to 1 cup. Place each pear in a shallow bowl. Spoon 1/4 cup sauce over each pear.

  4. Note: Look for pears that have long stems for a dramatic presentation. To core a pear, hold it in your left hand. Using a melon baller, make three or four quick cuts into pear from the bottom. Leftover pears will keep in the refrigerator for up to 3 days.