Persian Poached Pears
Poach Bosc pears and dried apricots in a mixture of white wine, honey, vanilla and lemon rind, and sprinkle with crushed vanilla wafers and chopped pistachios.
Recipe by Cooking Light March 1999
Credit: Howard L. Puckett; Styling: Fonda Shaia
251 calories; calories from fat 22%; fat 6g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.9g; protein 3.4g; carbohydrates 51.5g; fiber 6g; iron 1.7mg; sodium 24mg; calcium 41mg.