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Pears Poached In Zinfandel

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

4 Ripe pears
1 Lemon
1 Bottle Zinfandel
1 Whole vanilla bean, split in
half
1/2 t Black peppercorns
1/2 Cinnamon stick
1/3 c Sugar
1 Basket fresh raspberries
Fresh mint sprigs for
garnish

INSTRUCTIONS

Peel, halve, and core the pears. Rub each half with lemon juice. In a
heavy, nonreactive saucepan, bring the Zinfandel, vanilla bean,
peppercorns, cinnamon stick, and sugar to a boil. Reduce the heat,  add
the pears and poach them until tender, approximately 20 minutes.  (The
time will vary depending upon the ripeness of the fruit.) Remove  the
pears and drain them thoroughly, reserving the poaching liquid.
Arrange 2 pear halves per serving on warm plates. Toss the  raspberries
in the poaching liquid, then drain them immediately so  that they are
warm but not mushy. Serves 4.  Presentation: Sprinkle the warm berries
over the pears. Garnish with  the mint sprigs. Serve immediately.
Recipe by: MAILING LIST 1995  Posted to recipelu-digest Volume 01
Number 442 by  ctlindab@mail1.nai.net on Jan 3, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2227
Calories From Fat: 1108
Total Fat: 122.9g
Cholesterol: 607.8mg
Sodium: 521.9mg
Potassium: 2722.1mg
Carbohydrates: 106.3g
Fiber: 8.6g
Sugar: 88.6g
Protein: 169.9g


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