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Ginger-poached Pears In Red Wine

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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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