Combine sour cream and yogurt; stir well. Cover and chill. Combine the sugar and water in a medium skillet. Place over medium-low heat, and cook 10 minutes or until the sugar dissolves (do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 10 minutes or until golden (do not stir). Remove from heat. Gradually add the wine and ground allspice, stirring constantly (the caramelized sugar will harden and stick to the spoon). Place over medium heat; cook for 3 minutes or until the caramelized sugar melts and the mixture is smooth, stirring constantly. Add pear halves; cover and cook 20 minutes or until tender, turning pears once. Remove pears from skillet with a slotted spoon; set aside. Bring cooking liquid to a boil; cook, uncovered, 10 minutes or until sugar mixture is reduced to 1/2 cup. Yield: 4 servings. Per serving: 252 Calories; 0g Fat (2% calories from fat); 1g Protein; 49g Carbohydrate; 1mg Cholesterol; 12mg Sodium Serving Ideas : Sprinkle with allspice, if desired. NOTES : The sweetness in this dessert comes from the natural fruit flavors, and the low-fat sour cream smoothes out the texture. You could use a French Sauternes with this or a German Beerenauslese dessert wine -- both wines are very sweet. Even a nice glass of port served with this dish would enhance all the flavors. To serve, spoon 2 tablespoons sugar mixture onto each of 4 dessert plates. Place 1 pear half, cut side up, on top of sauce; top each with 1 tablespoon sour cream mixture. Recipe by: Cooking Light, Jan/Feb 1995, page 78 Posted to MC-Recipe Digest V1 #392 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 2.8mg||1 %|
|Sodium 10mg||0 %|
|Potassium 33.1mg||1 %|
|Total Carbohydrate 114g||34 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 114g|
|Protein 0.8g||1 %|
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Calories per serving: 454
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