Poached Pears with Raspberries and Figs

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* Exported from MasterCook *

 

Poached Pears With Raspberries and Figs

 

Recipe By :Deborah Madison, Cooking Light, August 2000

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ripe Bartlett pears

4 cups water

1/2 cup sugar

1/2 cup orange honey or regular honey

3 3-inch lemon rind strips

3 whole cloves

1 1/2-inch piece vanilla bean -- split lengthwise

1 cup fresh raspberries

12 fresh figs -- each cut in half lengthwise

8 mint sprigs -- (optional)

 

-Peel and core the pears. Cut each pear in half lengthwise. Combine water and

the next 4 ingredients (water through whole cloves) in

a large nonaluminum saucepan. Scrape seeds from the vanilla bean, and add to

sugar mixture; discard bean. Bring sugar mixture to a

simmer over medium heat, stirring occasionally. Place pears, cut sides up, in

pan, simmer 25 minutes or until tender. Remove pear

halves with a slotted spoon, reserving the sugar mixture; place pear halves in a

large shallow dish. Cover and chill.

 

Bring sugar mixture to a boil; cook until reduced to 1 cup (about 30 minutes).

Cool. Serve each pear half with 2 tablespoons sauce,

2 tablespoons raspberries, and 3 fig halves; garnish with a mint sprig, if

desired.

 

CALORIES 225 (2% from fat); FAT 0.6g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN

1.1g; CARB 59g; FIBER 5.1g; CHOL 0mg; IRON 0.7mg;

SODIUM 2mg; CALC 40mg

 

S(Formatted by):

" KES on 9/15/00 "

Copyright:

" Southern Living Inc. "

 

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NOTES : Late summer and early fall are boom times for raspberries and figs, as

well as the beginning of the season for pears.

Together, the three make a stunning compote that's delicious with biscotti.

 

Nutr. Assoc. : 4421 0 0 731 801 0 5402 0 0 0