Combine the wine and orange zest in a deep nonreactive pan. Peel the pears. Slice them in half lengthwise and remove the core. Place the pears in the pot with the wine. Bring to a boil over high heat and then reduce the heat to maintain a gentle simmer. Poach the pears for about 35 minutes or until tender. Test for doneness by piercing a pear with a toothpick; it should go in easily. Gently remove pears from liquid. Poached pears may be served hot, cold, or at room temperature. If not serving immediately, cool the poaching liquid and cover the pears with it. Sides by Melicia Phillips ISBN 0-517-59687-3 pg 80 Posted to MM-Recipes Digest by email@example.com on Oct 26, 1998
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.5mg||0 %|
|Potassium 185.4mg||5 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 13.9g|
|Protein 0.4g||1 %|
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Calories per serving: 143
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