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)
- 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
- Sodium 11 mg
- 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. HowStuffWorks.com. http://
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