| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Bottle dry red wine; (750 ml) |
| 1 |
c |
Sugar |
| 1 |
c |
Water |
| 6 |
|
Strips lemon peel; (yellow only), 2×1 inch |
| 1 1/2 |
ts |
Aniseed |
| 1 |
|
Vanilla bean; split lengthwise |
| 6 |
|
Bosc pears; firm but ripe |
| 1 1/2 |
c |
Nonfat vanilla frozen yogurt |
INSTRUCTIONS
Combine first 5 ingredients in heavy large pot. Scrape in seeds from
vanilla bean; add bean. Bring to boil, stirring until sugar dissolves.
Remove from heat. Peel, halve and core pears. Add pears, rounded side down,
to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover
and simmer until pears are tender, basting occasionally with cooking liquid
if necessary, about 25 minutes. Using slotted spoon, transfer pears to
bowl.
Strain cooking liquid; discard solids. Return cooking liquid to pot. boil
until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill
until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day
ahead. Keep refrigerated.)
Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over
pears.
Per Serving: Calories 291; total fat 1 g; saturated fat 0.5 g; cholesterol
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Sally Anne Smith and Ron Lento
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998
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