Try this Pears Poached in Burgundy Syrup recipe, or contribute your own.
Suggest a better descriptionPears can be left whole or halved or sliced. Pour the wine in a pot large enough to hold all the pears. Add the sugar, orange zest, cinnamon stick, and the vanilla bean. Tie up the peppercorns and the clove in a little piece of cheesecloth and add it to the pot. Bring to a boil and simmer for 5 minutes. Place the pears in the syrup and simmer gently until pears test soft. Allow pears to cool in their syrup. Serve warm, cold, or at room temperature. Spoon syrup over the served pears. NOTES : For an interesting variation, add 1 teaspoon of balsamic vinegar to the poaching liquid. Recipe by: Home Chef Posted to bbq-digest by Bill Ackerman
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 8 servings | ||
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Calories: 310 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 96.3mg | 3 % | |
Total Carbohydrate 64.3g | 19 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 62.3g | ||
Protein 0.9g | 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: 310
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