Core pears from blossom ends with melon-ball scoop and peel, leaving stems intact. In a 2-quart saucepan simmer pears in juice with remaining ingredients, uncovered, turning occasionally, 10 to 15 minutes, or until pears are tender but still hold their shape. Transfer pears to a plate with a slotted spoon, reserving poaching liquid, and chill in freezer 15 minute. While pears are chilling, boil reserved liquid until reduced to about 1 cup. Pour liquid into a bowl and put bowl in a larger bowl of ice and cold water. Stir liquid until cooled lightly. Serve pears in shallow bowls with some poaching liquid and garnished with bay leaves. (Do not eat bay leaves.) Serves 2. Gourmet December 1994
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|Serving Size: 1 Serving (771g)|
|Recipe Makes: 1|
|Calories from Fat: 36 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 44.7mg||2 %|
|Potassium 547.6mg||14 %|
|Total Carbohydrate 369.1g||109 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 361.7g|
|Protein 3.2g||5 %|
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Calories per serving: 1437
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