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Poached Pears in Red Wine
8 Bosc pears, ripe but firm, with sturdy stems intact
1 bottle cabernet sauvignon or other red wine
1 cup sugar
1 stick cinnamon
½ teaspoon ground cloves
Juice of 1 orange
Juice of 1 lemon
Peel the pears with a vegetable peeler, leaving the stems. Use a melon baller to
scoop out seeds from the bottom of the pears. If they wobble, slice a thin layer
from the bottom so they sit straight.
Add all other ingredients to a large pot and bring to boil. Add pears, lowering
the heat to medium. Simmer pears until tender, no more than 20 minutes. Test
with a toothpick or the tip of a knife.
Remove pears with a slotted spoon and transfer to a serving dish. Continue
cooking the wine mixture for 15 minutes over moderate heat. As mixture reduces,
it will thicken. Pour sauce over pears, let it cool and refrigerate, covered,
overnight. Makes 8 servings.
Per serving: 298 calories, 1 gram protein, 58 grams carbohydrate, 1 gram fat, 2
percent calories as fat, 3.8 grams fiber, 0 cholesterol, 7 milligrams sodium.
Exchanges: 1.6 fruit, 2.1 bread.
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