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Wine-Poached Pears

desserts, fruits

6 bosc pears
1 cup sauterne
--or port
1 cup water
1/2 cup granulated sugar
2 cinnamon sticks
5 whole cloves
1 lemon; cut in strips ,
-- zest of
1/2 lemon; juice of

1. Peel pears, leaving stem intact. Using a small melon baller, remove stems and seeds from bottoms of pears.

2. In a saucepan that will accommodate pears upright, combine wine, water, sugar, cinnamon sticks, cloves, lemon zest and lemon juice. Bring to a boil. Add pears, cook over medium heat, maintaining a boil for 5 minutes. Remove from heat, allow pears to cool slowly. Baste pears occasionally with poaching liquid.

3. When completely cooled, chill pears. Serve on individual dessert plates; spoon liquid over pears.

Per serving: About 180 cal, 1 g pro, 40 g car,1 g fat, 3% cal from fat, 0 mg chol, 3 mg sod, 6 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 6 servings

Preparation Time: 0:00

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