Try this Zinfandel Pears recipe, or contribute your own.
Suggest a better description1. Peel pears. Core pears by cutting a cone-shaped wedge from the bottom of each. Leave stems intact. Discard seeds and cores. Wash and julienne a bunch of basil. 2. Place wine and sugar in a medium non-aluminum saucepan. Add julienned basil and bring mixture to a boil over medium-high heat. Place pears upright in poaching liquid, reduce heat, and simmer until pears are tender and do not offer resistance when pierced with a sharp knife (about 20 minutes). 3. Remove fruit with a slotted spoon to a serving dish. Return syrup to a boil and reduce by half to about 1 cup (about 10 minutes). Pour syrup over pears and cool for 3 hours in refrigerator. 4. To serve, place pears in stemmed glasses, spooning some of the cooking juices over each fruit. Garnish with basil leaves. Zinfandel Peaches: Follow recipe for Zinfandel Pears; substitute 6 peaches for pears. Peel peaches with a sharp knife, or dip in a pan of boiling water for about 1 minute to loosen skin and peel by hand. Halve and remove pit. Place in poaching liquid and cook until tender (15 to 20 minutes). Proceed with recipe. Recipe By : the California Culinary Academy From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (495g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 391 | ||
Calories from Fat: 5 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 55.5mg | 2 % | |
Potassium 585.3mg | 15 % | |
Total Carbohydrate 85g | 25 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 77g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 391
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