| 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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