| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | New, Vegtime7 | 8 | Servings | |
INGREDIENTS
| 8 | Ripe firm medium pears | |
| Such as Bosc or Bartlett | ||
| 1 | c | Orange juice |
| 2 1/2 | c | Dry red wine |
| 1/2 | c | Sugar |
| 2 | Pieces preserved ginger | |
| Finely chopped | ||
| 1 | Thin strips orange peel for | |
| garnish |
INSTRUCTIONS
SERVINGS VEGAN Poaching is a simple but excellent way to prepare pears, particularly if they are too hard to eat raw. Here, the pears are simmered in red wine, which imparts a beautiful rosy blush to the fruit and makes it a stunningly colorful dessert to serve. They're good served either hot or cold and will keep in the refrigerator for at least 24 hours. Peal pears, leaving stems on and taking off as little flesh as possible. Take a thin slice off bottom to make a stable base. In large saucepan, combine wine and orange juice. Add pears and simmer gently until tender, about 30 minutes. Transfer pears to shallow bowl or individual serving bowls. Add sugar and ginger to liquid in pan. Bring to a boil and simmer until syrupy, about 5 minutes. Spoon syrup over the pears and garnish with strips of orange peel. Serve warm or chilled. PER SERVING: 220 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 44G CARB.; 0 CHOL.; 1MG SOD. 1G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 59 Converted by MM_Buster v2.0l.
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