Poached pears in red wine with anise and lemon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bottle dry red wine; (750 ml) | |
| 1 | cup | Sugar |
| 1 | cup | Water |
| 6 | Strips lemon peel; (yellow only), 2x1 inch | |
| 1½ | teaspoon | Aniseed |
| 1 | Vanilla bean; split lengthwise | |
| 6 | Bosc pears; firm but ripe | |
| 1½ | cup | Nonfat vanilla frozen yogurt |
Directions
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 ½ g; cholesterol Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998