Pears Poached In Cinnamon Pepper Port
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 3 | c | Port |
| 1/4 | c | Sugar |
| 3 | Lemon, 2" rind strips | |
| 1 | T | Lemon juice |
| 15 | Black peppercorns | |
| 1 | Cinnamon, 3" stick | |
| 4 | Peeled Bartlet pears, cored | |
| and halved lengthwise |
INSTRUCTIONS
Combine first 7 ingredients in a large saucepan; bring to a boil. Add pear halves; cover, reduce heat, and simmer 8 minutes or until tender. Remove pear halves with a slotted spoon, and place in a large shallow dish. Cover and chill. Bring wine mixture to a boil and cook for 8 minutes or until reduced to 1 cup. Discard lemon rind and spices. Pour wine mixture into a small bowl; cover and chill. Place the pear halves on individual dishes; top with sauce. NUTRITIONAL INFORMATION per serving: 157 Calories; 1g Protein; .7g Fat; 40g Carbohydrate; 0mg Cholesterol; 14mg Sodium Posted to Recipe Page 13 October 96 Date: Sun, 13 Oct 1996 11:03:29 +0600 From: Gourmet Connection <capco@norwich.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15.5mg
Potassium: 322.4mg
Carbohydrates: 50.2g
Fiber: 7g
Sugar: 32.7g
Protein: 1.8g