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Candy keeps the Tooth Fairy in business. Help fund her retirement by making these amazingly simple candy recipes.
Cabernet Pears
Yield: Makes 2 servings
Ingredients:
2
pears, preferably Bosc
1
bottle (750 mL) Carbernet Sauvignon
1
stick cinnamon
7
peppercorns
1
bay leaf
2
whole cloves
1/3
cup sugar
3
sprigs fresh thyme
1/4
cup sugar
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 |
This recipe appears in:
Fruit Desserts
