Poached Pears with Spiced Wine Syrup

(Cooking Light, October 1996)

 

1 ½ C dry red wine

1 C water       

½ C firmly packed dark brown sugar

1 (3-inch) cinnamon stick

10 black peppercorns

3 T honey

1 t vanilla extract

1 T fresh lemon juice

4 firm, ripe Bartlett or Bosc pears

 

1. Combine first 8 ingredients in a 3-quart microwave safe dish; microwave at HIGH 5 minutes or until mixture boils.
2. 2. Peel and core pears, leaving stems intact. Slice about ¼ inch from base of each pear so it will sit flat. Add pears to poaching liquid; cover and microwave HIGH 10 minutes, or until tender. Let cool in dish 5 minutes. Remove pears with a slotted spoon; set aside.
3. Microwave liquid at HIGH 5 minutes or until reduced to 1 cup. Place each pear in a shallow bowl. Spoon ¼ cup sauce over each pear. Yield: 4 servings.

 

Note: Look for pears that have long stems for a dramatic presentation. To core a pear, hold it in your left hand. Using a melon baler, make three or four quick cuts into pear from bottom.

Calories: 257 (3% from fat)