Cooking Light OCTOBER 1996
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.
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