In a large saucepan that won't corrode. (it has to be big enough that you can put all the pears in it in one layer) Combine sugar, wine vanilla, orange zest, and peppercorns over medium heat. Bring to a boil, reduce to a simmer. Slide the pears in slowly and cover with wax paper to keep pears from discoloring. Simmer until pears are tender 30 or longer depending on firmness of pears.
When tender remove pears from liquid with slotted spoon and cool to room temp. Transfer to a serving dish with a lip. Return the liquid to a boil and cook until slightly reduced and syrupy, about 7 mins. Strain the syrup over the pears and cool to room temp. Cover and refrigerate until serving time.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 362.9mg||10 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 50.1g|
|Protein 0.8g||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: 300
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What would you serve with this? Link in another recipe
braamzwartOk but there is a better version/recipe4y ago
BageriaThe original recipe say to split them in half after cooking but for visual effects the whole one is much more appealing. You might want to make small wholes or incisions into the whole pears so the sauce may soak all the way through. [I posted this recipe.]7y ago