Poached Pears
By á-170456
Ingredients
- 1 cup sugar
- 1/2 vanilla bean split in half
- 1 cinnamon stick
- 1 tablespoon orange peel in thin strips
- 1 tablespoon lemon juice
- 4 Seckel pears peeled
- 1/4 cup ruby port
- 8 teaspoons vanilla yogurt
- 4 teaspoons chestnut honey
- Spongecake for serving see * Note
Details
Servings 8
Preparation
Step 1
* Note: Use a 2-inch round cutter to cut circles from a home-baked or purchased spongecake.
Combine the sugar, 3 cups water, vanilla bean, cinnamon stick, orange peel and lemon juice in a 2-quart saucepan. Simmer until the syrup is clear, 2 minutes.
Add the pears; bring to a simmer. Place a circle of parchment paper over the pears. Cover the pan and simmer until the pears are tender, 30 minutes. Add the port. Place the pears and liquid in a bowl so that the pears are submerged. Place another parchment round on the pears. Cover; chill overnight.
Remove the pears from the syrup. Reduce the syrup in a small saucepan over medium-high heat to 1 cup. Cool, then chill.
To serve, cut the pears in half and scoop out the seeds. Cut each pear half into thirds and fan out on top of each spongecake round. Place a teaspoon of yogurt on top, then a half teaspoon of the honey. Drizzle the chilled syrup around each cake round.
This recipe yields 8 servings.
Each serving, pears only: 160 calories; 3 mg. sodium; 1 mg. cholesterol; 0 fat; 0 saturated fat; 39 grams carbohydrates; 0 protein; 1.75 grams fiber.
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