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Suggest a better descriptionPare the pears, leaving stems intact. With paring knife or vegetable peeler, remove as much of the cores as possible from the blossom ends. Place wine and sugar in a non-corrodible pan just large enough to hold the pears. Cook, stirring occasionally, over high heat until sugar is just dissolved. Reduce heat to medium and add pears and peppercorns. Simmer pears, turning them occasionally, until they are tender, about 25 minutes. Remove from heat and let them cool to room temperature, then transfer the pears to a serving dish. Strain poaching liquid and boil until it is reduced by half. Cool to room temperature. Whip the cream to soft peaks, with a little sugar if desired. Chill the cream for a few minutes or as long as 2 hours. Pour poaching liquid over pears and serve the whipped cream on the side. From Susan Belsinger and Carolyn Dilles "Peppercorns Around the World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 48. Posted by Cathy Harned.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 162 | ||
Calories from Fat: 33 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 13.7mg | 4 % | |
Sodium 3.8mg | 0 % | |
Potassium 8.2mg | 0 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 33.3g | ||
Protein 0.2g | 0 % | |
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: 162
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