The sweetness in this dessert comes from the natural fruit flavors, and the low-fat sour cream smoothes out the texture. You could use a French Sauternes with this or a German Beerenauslese dessert wine--both wines are very sweet. Even a nice glass of port served with this dish would enhance all the flavors.

Linda Romanelli Leahy
Recipe by Cooking Light January 1995

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream and yogurt; stir well. Cover and chill.

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  • Combine the sugar and water in a medium skillet. Place over medium-low heat, and cook 10 minutes or until the sugar dissolves (do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 10 minutes or until golden (do not stir).

  • Remove from heat. Gradually add the wine and ground allspice, stirring constantly (the caramelized sugar will harden and stick to the spoon). Place over medium heat; cook for 3 minutes or until the caramelized sugar melts and the mixture is smooth, stirring constantly.

  • Add pear halves; cover and cook 20 minutes or until tender, turning pears once. Remove pears from skillet with a slotted spoon; set aside.

  • Bring cooking liquid to a boil; cook, uncovered, 10 minutes or until sugar mixture is reduced to 1/2 cup.

  • Spoon 2 tablespoons sugar mixture onto each of 4 dessert plates. Place 1 pear half, cut side up, on top of sauce; top each with 1 tablespoon sour cream mixture. Sprinkle with allspice, if desired.

Nutrition Facts

229 calories; calories from fat 5%; fat 1.3g; saturated fat 0.6g; mono fat 0.4g; poly fat 0.1g; protein 0.9g; carbohydrates 52.4g; fiber 2.2g; cholesterol 3mg; iron 0.2mg; sodium 150mg; calcium 30mg.
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