Wine-Poached Pears
Wine-Poached Pears
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 244 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 61 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit C | 15 |
| folate | 3 |
These poached pears are perfumy and have a sweet, fruity flavour from the Muscat. You can replace the wine with a nonalcoholic pear nectar if you prefer. Placing parchment paper on top helps keep the pears submerged in the syrup.
Ingredients
Preparation
Peel pears; using melon baller or teaspoon, remove cores through bottoms.
In saucepan, stir together 2-1/2 cups (625 mL) water, sugar, wine, lemon rind and juice, cinnamon and cloves; bring to boil. Add pears; reduce heat to medium-low. Cover with circle of parchment paper cut to fit pan; simmer until pears are tender, 30 minutes. (Make-ahead: Let pears and syrup cool separately. Transfer to airtight container; place parchment paper directly on surface. Refrigerate for up to 2 days.)
Using slotted spoon, transfer pears to plate. In saucepan, boil syrup over high heat until reduced to 3 cups (750 mL). Divide pears among 8 dessert plates. Spoon syrup over top.
Source : Canadian Living Magazine: November 2002
- Keywords : Dessert; Thanksgiving; Pears; White wine; Sugar; Simmer;
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