Place sugar in a pan large enough to hold the pears. Add water, wine, lemon rind and cinnamon. Dissolve slowly over low heat. Increase the heat and boil for 1 minute. Peel the pears, leaving the stalks on but removing the "eye" from the bottom. Place at once in the prepared syrup. Cover the pan and poach the pears in a 350? oven for 30 minutes or until tender. Remove the pears and strain the syrup. Mix the arrowroot with 1 Tablespoon water, add to syrup, and stir until boiling. Cook until clear. Place pears in individual dessert bowls and spoon over syrup. Refrigerate until ready to serve. When serving, pass a bowl of whipped cream and toasted almonds. May be prepared in the morning before serving. Yield: 6 servings. HELEN SLOAN (MRS. JOHN C.) From
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (41%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 27.4mg||8 %|
|Sodium 8.1mg||0 %|
|Potassium 20.3mg||1 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 24.4g|
|Protein 0.5g||1 %|
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Calories per serving: 162
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