| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 6 | Servings | ||
INGREDIENTS
| 1 | Bottle dry red wine, 750 | |
| ml | ||
| 1 | c | Sugar |
| 1 | c | Water |
| 6 | Strips lemon peel, yellow | |
| only 2×1 inch | ||
| 1 1/2 | t | Aniseed |
| 1 | Vanilla bean, split | |
| lengthwise | ||
| 6 | Bosc pears, firm but ripe | |
| 1 1/2 | c | Nonfat vanilla frozen yogurt |
INSTRUCTIONS
Combine first 5 ingredients in heavy large pot. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Remove from heat. Peel, halve and core pears. Add pears, rounded side down, to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover and simmer until pears are tender, basting occasionally with cooking liquid if necessary, about 25 minutes. Using slotted spoon, transfer pears to bowl. Strain cooking liquid; discard solids. Return cooking liquid to pot. boil until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.) Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over pears. Per Serving: Calories 291; total fat 1 g; saturated fat 0.5 g; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 1.1mg
Carbohydrates: 33.3g
Fiber: 0g
Sugar: 33.3g
Protein: 0g