Elegant Cabernet Pear Poached in Wine - A Culinary Delight

Cabernet Pears

YIELD Makes 2 servings

INGREDIENTS

2 pears, preferably Bosc 1 bottle (750 mL) Carbernet Sauvignon 1 stick cinnamon 7 peppercorns 1 bay leaf 2 whole cloves 1/3 cup sugar 3 sprigs fresh thyme 1/4 cup sugar Vanilla ice cream (optional)

PREPARATION:

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.

This recipe appears in: Fruit Desserts NUTRITIONAL INFORMATION: Serving Size: 1 pear plus 2 tablespoons syrup Sodium 11 mg Protein <1 g Fiber 2 g Carbohydrate 40 g Saturated Fat trace g Total Fat <1 g Calories from Fat 0.2 % Calories 173