Makes 2 servings
|2||pears, preferably Bosc|
|1||bottle (750 mL) Carbernet Sauvignon|
|3||sprigs fresh thyme|
|Vanilla ice cream (optional)|
- 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.
- 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.
- Meanwhile, stir in 1/4 cup sugar into the 2 cups of poaching liquid. Boil about 15 minutes or until reduced to a syrup.
- 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.
|Serving Size:||1 pear plus 2 tablespoons syrup|
|Saturated Fat||trace g|
|Total Fat||<1 g|
|Calories from Fat||0.2 %|
Check out more recipes for Fruit Desserts