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Pears In Sauterne

desserts, fruits

1 2/3 cup sauterne
--or other semi-dry white wine
1/3 cup granulated sugar
3 strips lemon zest
--1 inch by 1/2 inch
1 bay leaf
1 vanilla bean
4 bartlett pears

1. Pour sauterne into a soaked 3-quart clay pot or a Dutch oven. Add the sugar, lemon zest and bay leaf

2. Place vanilla bean on a work surface. With the tip of a small sharp knife, slit bean lengthwise. With the knife, scrape out the seeds; add them to the clay pot. Seeds may cling together.

3. Peel pears, leaving stems intact. Using a melon baller, core pears by scooping out from the bottom.

4. Stand pears in the clay pot. Cover pot and place it in a cold oven. Set oven to 425F and bake until the pears are soft when pierced with a knife, about 30 minutes.

5. Place pears on 4 dessert plates. Pour cooking liquid into a small saucepan. Bring to a boil over high heat and boil until the liquid is slightly syrupy, about 5 to 8 minutes. Spoon over the pears and serve.

Makes 4 servings. Preparation time: About 20 to 25 minutes. Cooking time: About 35 to 38 minutes.

Per serving: About 319 cal, 1 g pro, 52 g car, 1 g fat, 2% cal from fat, 0 mg cholesterol, 8 mg sod, 4 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 4 servings

Preparation Time: 0:00

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