| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg08 | 4 | servings | |
INGREDIENTS
| 4 | lg | Bosc pears |
| 1 | c | Water |
| 1 | c | Dry white wine |
| 2 | tb | Sugar |
| 2 | tb | Honey |
| 4 | Dried apricots | |
| 2 | Lemon rind strips; (3 x 1/2-inch) | |
| 1 | 3 inch piece vanilla bean; split lengthwise, | |
| ; or 1 teaspoon | ||
| ; vanilla extract | ||
| 1 | Whole clove | |
| 4 | Reduced-calorie vanilla wafers; crushed | |
| 5 | tb | Coarsely chopped pistachios; roasted and divided |
INSTRUCTIONS
1. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat. 2. Combine water and next 7 ingredients (water through clove) in a large saucepan; brin to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or unti tender. Remove pears and spricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill. 3. Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoons pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinklw each with 1 tablespoon pistachios. Yield: 4 servings. Note: Use a melon baller to core pears. Calories 251 (22% from fat); Fat 6g (sat 0.7g, mono 3.4g, poly 0.9g); Protein 3.4g; Carb 51.5g; Fiber 6.0g; Chol 0mg/ Iron 1.7mg; Sodium 24mg; Calc 41mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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