Rinse muscadines; combine muscadines and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes. Remove from heat; mash muscadines with a potato masher. Strain through a jelly bag, reserving 1-1/4 cups juice; set aside. Peel pears, leaving stems intact. Cut a thin slice from bottoms, so that pears can stand upright. Place pears in a steamer in an upright position; cover and simmer 15 to 20 minutes or until pears are tender. Combine sugar and cornstarch in a small saucepan; gradually add reserved muscadine juice, stirring well. Bring mixture to a boil, and cook 1 minute, stirring constantly. Remove from heat. Place pears in individual compotes; pour sauce over pears. From Hattie Culbreth of North Carolina in September, 1988 "Southern Living". Typos by Jeff Pruett Posted to MM-Recipes Digest by firstname.lastname@example.org on Oct 26, 1998
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 3.1mg||0 %|
|Total Carbohydrate 112.5g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 112.5g|
|Protein 0g||0 %|
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Calories per serving: 435
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