1. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat. 2. Combine water and next 7 ingredients (water through clove) in a large saucepan; brin to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or unti tender. Remove pears and spricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill. 3. Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoons pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinklw each with 1 tablespoon pistachios. Yield: 4 servings. Note: Use a melon baller to core pears. Calories 251 (22% from fat); Fat 6g (sat 0.7g, mono 3.4g, poly 0.9g); Protein 3.4g; Carb 51.5g; Fiber 6.0g; Chol 0mg/ Iron 1.7mg; Sodium 24mg; Calc 41mg Recipe by: Cooking Light, March 1999
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5mg||0 %|
|Potassium 369.6mg||10 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 55.8g|
|Protein 1.1g||2 %|
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Calories per serving: 251
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