Poached Pears in Wine

⁽¹⁾

I left out the vanilla though and I used shiraz

60 minutes Prep: 30 minutes Cook: 30 minutes

343 calories per serving view nutrition facts

suggest servings

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Ingredients

4	each	pears	bosc pears, firm * see note
1	bottle	wine	zinfandel
1	cup	sugar
1 1/2	cups	water
6	each	peppercorns
1	each	vanilla bean
1/3	pound	gorganzola	dolce
1/4	cup	pecans	toasted, coarsely chopped

Directions

Peel the pears, core them from the bottom, leaving the stems on.

In a large saucepan, add all of the ingredients except the pears and bring to a boil.

Reduce the heat and add the pears, and simmer until the pears are tender, yet slightly firm in the center, about 30 minutes.

Remove the pears, peppercorns and vanilla bean, and bring the mixture to a boil and cook over medium heat until the liquid is reduced to a syrup.

To serve: When the pears are cool, fill the cores with the cheese, place on the serving plate and drizzle withsauce.

Top with toasted pecans.

TIP: ASIAN PEAR SALSA Substitute Asian pears for pears or apples in your favorite fruit salsa recipe.

Use mint instead of cilantro.

Reviews

I left out the vanilla though and I used shiraz
over 3 years ago by mkitty

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Nutrition Facts

Serving Size 324g

Amount per Serving

Calories 343 13% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 78.0g	26%
Dietary Fiber 6.0g	25%
Sugars 68.0g
Protein 1.0g	3%

Vitamin A	1%		Vitamin C	13%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

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