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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2002
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 5 mg
- Protein 1 g
- Calories 244.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 61 g
- Iron 4.0
- Folate 3.0
- Calcium 2.0
- Vitamin C 15.0