| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Wisconsin |
2send, Desserts, Fruit, Lowfat |
5 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Riesling wine |
| 1 1/2 |
c |
Honey |
| 5 |
|
Whole cloves |
| 1 |
|
Cinnamon stick |
| 1/2 |
ts |
Black pepper |
| 1 |
pn |
Saffron; optional |
| 1 |
tb |
Vanilla extract |
| 5 |
|
Bosc pears; unpeeled |
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Combine wine, honey, cloves, cinnamon stick, pepper, saffron if using
and vanilla in bowl or 1-quart measuring cup.
3. Trim bottoms of pears so they stand upright, and place them in
over-proof dish, with high sides, large enough to hold pears so they do not
touch. Pour liquid mixture over pears and place dish in preheated oven.
Bake until almost tender, about 40 to 45 minutes, basting pears every 10
minutes or so with liquid.
4. When pears are finished baking and cooled, remove pears to serving
plates. Transfer liquid to saucepan and bring to boil over medium-high
heat. Cook 4 to 5 minutes or until of syrupy consistency. Remove from heat
and strain liquid through fine sieve. Spoon sauce over plated pears and
serve. Makes 5 servings. EACH 566 cals, 2g fat (4%cff)
Recipe by Gwen Nasgowitz, Milwaukee. Rave reviews from home testers (panel
of Milwaukee Journal Sentinel Food Section readers). "Pepper... makes
dessert interesting." "Satisfying as a dessert -- not too rich." Other
comments: "Love the pepper. Fun to eat. Goes well with champagne." "Sweet
and spicy. Lots of zip." "Good texture. Beautiful."
Recipe by: Gwen Nasgowitz, Milwaukee, Wisconsin
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 06,
1999, converted by MM_Buster v2.0l.
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