In a large nonaluminum pan, combine the wine, water, sugar, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer 10 minutes. Add the pears, cover with a circle of parchment paper, and simmer 10 minutes. With a slotted spoon, remove the pears to a plate. Boil syrup 5 minutes. remove the cinnamon and cloves; reserve 1/2 cup syrup. Combine the pears, raisins and orange peel. In a separate bowl, combine the gingersnap crumbs, almonds, brown sugar, flour and 2 tbsp. melted margarine. Stir with a fork until combined. Spoon half the pears into a baking dish and sprinkle with half the crumbs. Pour 1/4 cup wine syrup over. Repeat the layers, using all of the crumbs; sprinkle remaining margarine over the top. Bake in a preheated 350-degree oven 40 minutes. Let cool slightly before serving. Or cool, cover and refrigerate. Reheat in a 300-degree oven or in a microwave, just until heated through. Recipe By : Carol Field From: Fido National Cooking Echo
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 29.2mg||1 %|
|Potassium 432mg||11 %|
|Total Carbohydrate 117.8g||35 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 114.1g|
|Protein 1.7g||2 %|
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Calories per serving: 551
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