Try this Port And Honey Poached Pears with Lemon Curd Mousse recipe, or contribute your own.
Suggest a better descriptionIn a large heavy saucepan simmer the wine, the Port, and the water with the sugar, the honey, the zest, and the cloves, stirring, until the sugar is dissolved and add the pears, peeled, halved, and cored. Simmer the pears, covered, turning them occasionally, for 10 to 15 minutes, or until they are tender, transfer them and the zest with a slotted spoon to a shallow bowl or serving dish, and boil the poaching liquid until it is reduced to about 1 1/2 cups. Let the poaching liquid cool, pour it over the pears, and chill the mixture, covered, until it is cold. The poached pears may be made 2 days in advance and kept covered and chilled. Serve the poached pears with the lemon curd mousse. Serves 8. Gourmet September 1993
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Serving Size: 1 Serving (984g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1962 | ||
Calories from Fat: 51 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 100.4mg | 3 % | |
Potassium 804.6mg | 21 % | |
Total Carbohydrate 414.7g | 122 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 405g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1962
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