Wine and Citrus Poached Pears -

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Wine and Citrus Poached Pears

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By Cheri Sicard

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside, by David Lebovitz, (2003, William Morrow Cookbooks)

Ripe for Dessert: 100 Outstanding Desserts with Fruit--Inside, Outside, Alongside

Servings:	2
Author Notes:	These delicious poached pears are quick and easy to make and very low in fat. If you don't want to use wine, just substitute an equal amount ofÂ orange juice. In either case, they make an elegant but light finale to an autumn meal.
Ingredients:	Pears: 2 medium or large pears 1 1/2 cups orange juice 1 cup red wine (we used a merlot) 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg Topping (optional): 4 tablespoons sour cream OR 4 tablespoons plain yogurt 1 tablespoon brown sugar 1/4 teaspoon vanilla extract
Instructions:	Peel pears, cut them in half and carefully cut out the center core. In a large pot (big enough for the four halves to sit flat on the bottom), add the juice, wine and spices. Place pears in liquid and bring to a boil. Reduce heat and simmer for 35 - 45 minutes or until pears are tender (check by piercing with a fork, if it pierces easily, you're pears are done). Turn pears every ten minutes or so while cooking. Combine topping ingredients. To serve, spoon a few tablespoons of the poaching liquid onto a dessert plate. Place two pear halves on each plate. Top pears with topping.