Try this Pears Poached in Zinfandel recipe, or contribute your own.Suggest a better description
Peel, halve, and core the pears. Rub each half with lemon juice. In a heavy, nonreactive saucepan, bring the Zinfandel, vanilla bean, peppercorns, cinnamon stick, and sugar to a boil. Reduce the heat, add the pears and poach them until tender, approximately 20 minutes. (The time will vary depending upon the ripeness of the fruit.) Remove the pears and drain them thoroughly, reserving the poaching liquid. Arrange 2 pear halves per serving on warm plates. Toss the raspberries in the poaching liquid, then drain them immediately so that they are warm but not mushy. Serves 4. Presentation: Sprinkle the warm berries over the pears. Garnish with the mint sprigs. Serve immediately. Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 442 by email@example.com on Jan 3, 1998
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|Serving Size: 1 Serving (1022g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 11mg||0 %|
|Potassium 1029.6mg||27 %|
|Total Carbohydrate 321.6g||95 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 293.3g|
|Protein 4.2g||6 %|
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Calories per serving: 1208
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