| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Caprial2 | 1 | servings | ||
INGREDIENTS
| 6 | c | Riesling wine or other sweet white wine |
| 1 | c | Sugar |
| 1 | Orange; Zest of | |
| 1 | ds | Pure vanilla extract |
| 2 | Cinnamon sticks | |
| 2 | Whole cloves | |
| 3 | Pears; peeled and cut in | |
| ; half | ||
| 1/2 | c | Brown sugar |
| 1 | c | Creme Fraiche |
| 1/2 | c | Confectioners sugar |
INSTRUCTIONS
To poach the pears, place wine, sugar, orange zest, vanilla, cinnamon, and cloves in a heavy, medium-size saucepan and bring to a boil over high heat. Add pears, reduce heat to medium, and simmer until they are fork-tender. Cool in the liquid until you can handle the pears. Preheat broiler. Remove pears from liquid and cut into 1/4-inch-thick slices. Arrange about half a pear on each of 6 ovenproof plates. Sprinkle pears generously with brown sugar. Place plates under broiler and broil until the brown sugar is melted and bubbling. While the pears are broiling, mix together creme fraiche and confectioners' sugar. Remove pears from oven, drizzle with creme fraiche, and serve warm. Serves six. Converted by MC_Buster. Per serving: 2130 Calories (kcal); 71g Total Fat; (28% calories from fat); 10g Protein; 391g Carbohydrate; 214mg Cholesterol; 143mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fruit; 14 Fat; 18 Other Carbohydrates Converted by MM_Buster v2.0n.
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