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

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Howard L. Puckett; Styling: Fonda Shaia

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.

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  • Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or until tender. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.

  • Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.

  • Note: Use a melon baller to core pears.

Nutrition Facts

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; cholesterol 0mg; iron 1.7mg; sodium 24mg; calcium 41mg.
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