Persian Poached Pears

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* Exported from MasterCook *

 

Persian Poached Pears

 

Recipe By : Cooking Light, March 1999

Serving Size : 4 Preparation Time :0:00

Categories : Fruit Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large bosc pears

1 cup water

1 cup dry white wine

2 tablespoons sugar

2 tablespoons honey

4 dried apricots

2 lemon rind strips -- (3 x 1/2-inch)

1 3-inch piece vanilla bean -- split lengthwise,

-- or 1 teaspoon vanilla extract

1 whole clove

4 reduced-calorie vanilla wafers -- crushed

5 tablespoons coarsely chopped pistachios -- roasted and divided

 

1. Peel and core pears, leaving stems intact. Slice about 1/4 inch from

base of each pear so it will sit flat.

 

2. Combine water and next 7 ingredients (water through clove) in a large

saucepan; brin to a boil. Add pears; cover, reduce heat, and simmer 10

minutes or unti tender. Remove pears and spricots from cooking liquid using

a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil;

cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid

through a sieve over a bowl; discard solids. Chill.

 

3. Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoons

pistachios. Stuff about 2 tablespoons apricot mixture into each pear

cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each

pear; sprinklw each with 1 tablespoon pistachios. Yield: 4 servings. Note:

Use a melon baller to core pears.

 

Calories 251 (22% from fat); Fat 6g (sat 0.7g, mono 3.4g, poly 0.9g);

Protein 3.4g; Carb 51.5g; Fiber 6.0g; Chol 0mg/ Iron 1.7mg; Sodium 24mg;

Calc 41mg

 

Converted by MC_Buster. KES_02 Apr 99

 

 

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Karen S

ksonness