INGREDIENTS

INSTRUCTIONS

In a heavy saucepan, combine wine, sugar, water, dried fruit, and
orange peel. Bring to a boil, then reduce heat and simmer gently for
10 minutes, until fruit is plumped and tender. Remove fruit with a
slotted spoon and set aside. Peel pears, leaving stems intact. using  a
melon baller, core pears from bottom. Carefully lower pears into
liquid and poach gently for 20 minutes, turning occasionally, until
richly colored and tender. Remove pears with a slotted spoon, and set
aside to cool. Increase heat to high and boil syrup for about 5
minutes until thickened. Set aside to cool. (You will serve syrup  with
finished pears.) Preheat oven to 300 F. Chop dried fruits and  orange
peel. Fill pears' cavities with fruit and set pears upright in  a large
baking dish. In the bowl of an electric mixer, beat egg  whites and
slat on high speed until stiff. Add 1 tablespoon of sugar  and beat for
30 seconds. With mixer running, slowly add remaining  sugar. Cover each
pear with meringue, pulling up the meringue into  rough peaks with a
knife or spatula. Sprinkle with almonds. Bake 20  minutes or until
golden brown. Serve immediately, passing syrup  separately.  By "Karen
C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.  Recipe by:
Veggie Life, January, 1999  Converted by MM_Buster v2.0l.

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