In a medium non-reactive sauce pot, combine the red wine, sugar, black peppercorns, cinnamon stick, and cloves. Stir to dissolve the sugar. Bring to a boil and carefully place pears into the liquid. Reduce the heat to a simmer and cook for 12 to 15 minutes, or until the pears are tender when a knife is inserted. Remove the pears and let cool. Turn the heat up and reduce the poaching liquid until 1 cup remains, and then set aside to cool. When cool, place pears into serving bowls, drizzle with the red wine syrup, top with a dollop of whipped cream, a sprig of mint, and sprinkle on some powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2218 broadcast 08-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 11-07-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (663g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 110 (10%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 41.1mg||13 %|
|Sodium 44mg||2 %|
|Potassium 698.3mg||18 %|
|Total Carbohydrate 171.1g||50 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 168.8g|
|Protein 1.4g||2 %|
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Calories per serving: 1120
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