Veggie Life, Autumn 2001: Red Wine Poached Pears with Roquefort and Walnuts

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Red Wine Poached Pears with Roquefort and Walnuts

 

Recipe By :Veggie Life, Autumn 2001, Robert Ziser

Serving Size : 4 Preparation Time :0:00

Categories : Desserts/Miscellaneous Fruits

 

 

Amount Measure Ingredient -- Preparation Method

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4 ripe pears, stems attached, peeled

1 cup dry red wine

1/2 cup water

1/2 cup sugar

1 3 " strip up to 4 " strip orange peel

1 cinnamon stick

1 clove

1/4 cup crumbled Roquefort

1/3 cup walnuts, toasted, if desired

 

In a medium saucepan over high heat, combine wine, water and sugar. Bring to a

boil, stirring until sugar dissolves. Reduce heat to medium and stir in orange

peel, cinnamon, and clove.

 

Place pears upright in poaching liquid. Simmer about 25 minutes, turning and

rotating pears occasionally, until they are tender and can be easily pierced

with a knife. Transfer pears to a bowl and return liquid to a boil. Cook until

reduced and syrupy, 5 to 7 minutes. Drizzle pears with sauce and top with

cheese and nuts.

 

 

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Per Serving (excluding unknown items): 153 Calories; trace Fat (3.2% calories

from fat); trace Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

44mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : " This is a delicious finale to your fall menu. Serve the pears warm or

at room temperature. They also go well with frozen yogurt or a dollop of creme

fraiche or sour cream. If you can find it, an organic port would be a fantastic

pairing. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0