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Cabernet Pears


Cabernet Pears

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

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