CABERNET PEARS

by the Editors of Publications International, Ltd.
Publications International, Ltd., the Editors of.  "Cabernet Pears."  31 August 2006.  HowStuffWorks.com. http://recipes.howstuffworks.com/cabernet-pears-recipe.htm  29 October 2008.

• 2 pears
• 1 bottle (750 mL) Carbernet Sauvignon
• 1 stick cinnamon
• 7 peppercorns
• 1 bay leaf
• 2 whole cloves
• 1/3 cup sugar
• 3 sprigs fresh thyme
• 1/4 cup sugar
• Vanilla ice cream (optional)

1. Peel and core pears, leaving stem on. Thinly slice off the bottom of each pear so  they can stand upright. Stand pears in a medium to large saucepan. Pour in enough wine to almost cover pears. Add water to cover, cinnamon, peppercorns, bay leaf, cloves, 1/3 cup of the sugar and thyme. Bring to a boil and then reduce to a simmer. Simmer gently, uncovered, about 30 minutes.
2. Transfer 2 cups strained poaching liquid to another medium saucepan. Return pears and remaining poaching liquid to a simmer; simmer 15 minutes or until pears are just tender.
3. Meanwhile, stir in 1/4 cup sugar into the 2 cups of poaching liquid. Boil about 15 minutes or until reduced to a syrup.
4. Remove pears with a slotted spoon and stand in serving dishes. Pour syrup over pears. Serve with a scoop of vanilla ice cream, if desired.

• Serving Size: 1 pear plus 2 tablespoons syrup
• Sodium    11 mg
• Protein    <1 g
• Fiber    2 g
• Carbohydrate    40 g
• Saturated Fat    trace g
• Total Fat    <1 g
• Calories from Fat    0.2 %
• Calories    173