Cabernet Pears
Yield: Makes 2 servings
Ingredients:
1
bottle (750 mL) Carbernet Sauvignon
Vanilla ice cream (optional)
Preparation:
1.
Peel and core pears, leaving stem on. Thinly slice off the bottom of each pear so they can stand upright. Stand pears in a medium to large saucepan. Pour in enough wine to almost cover pears. Add water to cover, cinnamon, peppercorns, bay leaf, cloves, 1/3 cup of the sugar and thyme. Bring to a boil and then reduce to a simmer. Simmer gently, uncovered, about 30 minutes.
2.
Transfer 2 cups strained poaching liquid to another medium saucepan. Return pears and remaining poaching liquid to a simmer; simmer 15 minutes or until pears are just tender.
3.
Meanwhile, stir in 1/4 cup sugar into the 2 cups of poaching liquid. Boil about 15 minutes or until reduced to a syrup.
4.
Remove pears with a slotted spoon and stand in serving dishes. Pour syrup over pears. Serve with a scoop of vanilla ice cream, if desired.
Nutritional Information:
|
Serving Size: 1 pear plus 2 tablespoons syrup
|
| Sodium |
11 mg |
| Protein |
<1 g |
| Fiber |
2 g |
| Carbohydrate |
40 g |
| Saturated Fat |
trace g |
| Total Fat |
<1 g |
| Calories from Fat |
0.2 % |
| Calories |
173 |