Guest guest Posted November 4, 2000 Report Share Posted November 4, 2000 I won't be posting Wild Rice Pilaf With Ginger Dressing because it was part of an earlier menu. Kathleen * Exported from MasterCook * Ginger-Poached Pears In Red Wine Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 196 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruits Menu 8 Vegetarian Times Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ripe firm medium pears such as Bosc or Bartlett 1 cup orange juice 2 1/2 cups dry red wine 1/2 cup sugar 2 pieces preserved ginger finely chopped 1 Thin strips orange peel for garnish 8 SERVINGS Poaching is a simple but excellent way to prepare pears, particularly if they are too hard to eat raw. Here, the pears are simmered in red wine, which imparts a beautiful rosy blush to the fruit and makes it a stunningly colorful dessert to serve. They're good served either hot or cold and will keep in the refrigerator for at least 24 hours. Peel pears, leaving stems on and taking off as little flesh as possible. Take a thin slice off bottom to make a stable base. In large saucepan, combine wine and orange juice. Add pears and simmer gently until tender, about 30 minutes. Transfer pears to shallow bowl or individual serving bowls. Add sugar and ginger to liquid in pan. Bring to a boil and simmer until syrupy, about 5 minutes. Spoon syrup over the pears and garnish with strips of orange peel. Serve warm or chilled. PER SERVING: 220 CAL.; 1G PROT.; 1G FAT; 44G CARB.; 0 CHOL.; 1MG SOD. 1G FIBER. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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