Free Recipe Persian Poached Pears
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Persian Poached Pears Recipe
4 lg Bosc pears
1 c Water
1 c Dry white wine
2 tb Sugar
2 tb 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 tb Coarsely chopped pistachios;
-roasted and divided
Persian Poached Pears Preparation
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 Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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