Persian Poached Pears


Persian Poached Pears


Quantity Ingredients
4 large Bosc pears
1 cup water
1 cup dry white wine
2 tbsp sugar
2 tbsp honey
4 dried apricots
2 (3 x 1/2-inch) lemon rind strips
1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1 whole clove
4 reduced-calorie vanilla wafers, crushed
5 tbsp coarsely chopped pistachios, toasted and divided


  1. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.
  2. Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or until tender.
  3. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots.
  4. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes).
  5. Strain cooking liquid through a sieve over a bowl; discard solids. Chill.
  6. Chop apricots.
  7. Combine apricots, wafer crumbs, and 1 tablespoon pistachios.
  8. Stuff about 2 tablespoons apricot mixture into each pear cavity.
  9. Place pears in each of 4 bowls.
  10. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.

Note: Use a melon baller to core pears.

Yield:  4 servings

CALORIES 251 (22% from fat); FAT 6g (sat 0.7g,mono 3.4g,poly 0.9g); IRON 1.7mg; CHOLESTEROL 0.0mg; CALCIUM 41mg; CARBOHYDRATE 51.5g; SODIUM 24mg; PROTEIN 3.4g; FIBER 6g