Poached Pears with Spiced-Wine Syrup

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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.

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.

Note:

Linda West Eckhardt,

Cooking Light

October 1996
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