Persian Poached Pears

Name: Persian Poached Pears
Ingredients: 4 large Bosc pears; 1 cup water; 1 cup dry white wine; 2 tablespoons sugar; 2 tablespoons 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 tablespoons coarsely chopped pistachios, toasted and divided

11 ingredients

4 steps

Ingredients

4 large Bosc pears
1 cup water
1 cup dry white wine
2 tablespoons sugar
2 tablespoons 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 tablespoons coarsely chopped pistachios, toasted and divided

Directions

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. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.
3

Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.
4

Note: Use a melon baller to core pears.