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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

2 c White wine
1 c Sugar
1/2 t Powdered saffron
1/2 Vanilla bean
4 Anjou pears
Fresh raspberries & mint
leaves for garnish

INSTRUCTIONS

Combine wine, sugar, saffron and vanilla in a nonreactive saucepan.
Bring to a boil, reduce heat and simmer, over medium heat for 5
minutes.  Meanwhile, with a stainless steel knife, trim bottom of pears
so they  stand upright. Peel them, leaving an inch of the peel at the
stem  end. With the help of an apple corer or melon baller, cut out
core  and seeds, working from the bottom end.  Add pears to poaching
liquid and poach them, covered, for 8 to 10  minutes or until barely
soft. Remove pan from heat and either let  pears cool in poaching
liquid and serve liquid as is or, cool pears  in liquid for an hour
only. Remove from syrup, then reduce syrup  until thickened and
concentrated; cool.  Option: When cool, stuff cavity with fresh
raspberries, stand pears  upright in a bowl, drizzle syrup around pears
and float raspberries  and mint leaves over syrup. Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved NOTES :
COOKING MONDAY TO FRIDAY SHOW #MF6652 Desserts, Fruits  Posted to
MC-Recipe Digest V1 #322  From: Gail Shermeyer <4paws@netrax.net>
Date: Fri, 29 Nov 1996 21:25:49 -0500

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1162
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 26.1mg
Potassium: 345.2mg
Carbohydrates: 212.5g
Fiber: <1g
Sugar: 204.1g
Protein: <1g


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