Poached Pears And Cherries In Port
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegetarian | Fruits, Mine | 6 | Servings |
INGREDIENTS
| 6 | Ripe pears | |
| Bartlett or Comice | ||
| 1/2 | c | Water |
| 1/4 | c | Brown sugar |
| 1 | Cinnamon stick | |
| 1 | Star anise, opt | |
| 1/4 | c | Dried cherries |
| substitute raisins | ||
| or currants if | ||
| unavailable | ||
| 1 | c | Port wine |
INSTRUCTIONS
Rinse the pears; peel them and leave them whole with the stems intact. In a heavy nonreactive saucepan, combine the water, brown sugar, cinnamon, star anise, cherries, and wine. Add the pears. Simmer until the pears are cooked through but still firm, 15-20 minutes. Remove the pears and reduce the liquid to a thick, syrupy glaze, about 15 minutes. Spoon the glaze and the cherries over the pears. Taste best serve at room temperature. Make them early in the day and leave covered until ready to serve. Can be refrigerated for 3 days. Return to room temperature before serving. The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 261 Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 97
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.1mg
Potassium: 107.2mg
Carbohydrates: 25.2g
Fiber: 1.9g
Sugar: 16.4g
Protein: <1g