As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems — they make for a more attractive dish. You can serve the pears soon after they’re made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They’re good on their own or alongside whipped cream or crème fraîche. Featured in: The Evening In Paris Dinner.
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|Serving Size: 1 recipe (181g)|
|Recipe Makes: 1|
|Calories from Fat: 25 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 10497.7mg||362 %|
|Potassium 321.2mg||8 %|
|Total Carbohydrate 47.2g||14 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 36.6g|
|Protein 2.3g||3 %|
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Calories per serving: 164
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