Cabernet Pears



Cabernet Pears


 cabernet pears

Yield: Makes 2 servings



  • 2 pears
  • 1 bottle (750 mL) Carbernet Sauvignon
  • 1 stick cinnamon
  • 7 peppercorns
  • 1 bay leaf
  • 2 whole cloves
  • 3 sprigs fresh thyme
  • Vanilla ice cream (optional)



  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   
  • Fiber    2 g
  • Carbohydrate    28 g
  • Saturated Fat    trace g
  • Total Fat   
  • Calories from Fat    0.2 %
  • Calories    128


Dissolve 1 Miracle Frootie on your tongue before eating.


by the Editors of Publications International, Ltd.Publications International, Ltd., the Editors of.  "Cabernet Pears."  31 August 2006.  29 October 2008.

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