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Suggest a better descriptionBring the wine and sugar to a simmer in a wide nonreactive saute pan; stir to dissolve the sugar. Gently slip the pear halves in the syrup. Cover and poach them gently over low heat until tender, 10 to 20 minutes, depending on the pears. Remove the pears with a slotted spoon; arrange in a layer on a plate. Boil the poaching liquid over high heat until lightly syrupy, about 10 minutes or slightly longer. Remove from the heat and set aside. To serve, rewarm the pears in the Merlot syrup. Run the tip of the knife around each ramekin of cream; unmold onto a serving plate. Gently place a warm pear next to each cold cream. Make 4 or 5 lengthwise cuts in each pear half, leaving the pear joined at the stem end. Spoon some of the warm syrup over and around the pear and serve immediately. Yield: 6 servings Recommended Wine: Moscato DAsti, Bricco Quaglia 1994 Recipe by: TASTE SHOW #TS4808
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 1 servings | ||
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Calories: 439 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.2mg | 1 % | |
Potassium 672.1mg | 18 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 13.3g | ||
Protein 0.4g | 1 % | |
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: 439
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