INGREDIENTS

INSTRUCTIONS

Combine sour cream and yogurt; stir well. Cover and chill.  Combine the
sugar and water in a medium skillet.  Place over medium-low heat, and
cook 10 minutes or until the sugar  dissolves (do not stir). Cover,
increase heat to medium, and cook 1  minute. Uncover and cook an
additional 10 minutes or until golden (do  not stir).  Remove from
heat. Gradually add the wine and ground allspice, stirring  constantly
(the caramelized sugar will harden and stick to the spoon).  Place over
medium heat; cook for 3 minutes or until the caramelized  sugar melts
and the mixture is smooth, stirring constantly.  Add pear halves; cover
and cook 20 minutes or until tender, turning  pears once. Remove pears
from skillet with a slotted spoon; set aside.  Bring cooking liquid to
a boil; cook, uncovered, 10 minutes or until  sugar mixture is reduced
to 1/2 cup. Yield: 4 servings.  Per serving: 252 Calories; 0g Fat (2%
calories from fat); 1g Protein;  49g Carbohydrate; 1mg Cholesterol;
12mg Sodium  Serving Ideas : Sprinkle with allspice, if desired.  NOTES
: The sweetness in this dessert comes from the natural fruit  flavors,
and the low-fat sour cream smoothes out the texture. You  could use a
French Sauternes with this or a German Beerenauslese  dessert wine --
both wines are very sweet. Even a nice glass of port  served with this
dish would enhance all the flavors. To serve, spoon  2 tablespoons
sugar mixture onto each of 4 dessert plates. Place 1  pear half, cut
side up, on top of sauce; top each with 1 tablespoon  sour cream
mixture.  Recipe by: Cooking Light, Jan/Feb 1995, page 78  Posted to
MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 16.7mg
Potassium: 164.2mg
Carbohydrates: 44.4g
Fiber: <1g
Sugar: 40.3g
Protein: <1g