Chef Barb and our registered dietitian are committed to providing you with a maximum level of nutrition, presented in delicious and satisfying ways. The Heartland Spa Recipe Collection Cookbook is available for purchase (Please call 1-800-545-4853). We'd also like to offer you some recipes to try while you're waiting for your Recipe Collection to be delivered. Enjoy!
Yield: 8 Servings
1 Cup dry red wine, such as Burgundy
3 Tablespoons sugar
4 Whole cloves
1 Cinnamon stick
2 Strips lemon peel
¼ Cup lemon juice
2 Teaspoons cornstarch
In medium saucepan, combine wine, 1-cup water, sugar, cloves, cinnamon stick and lemon peel. Bring to a boil over high heat. Reduce heat to low; simmer.
Meanwhile, partially fill medium bowl with cold water. Add lemon juice. Working with one pear at a time, peel, halve and core pear; place in lemon water to prevent darkening of the fruit while preparing remaining pears.
When all pears have been prepared, remove them from lemon water. Add to simmering wine mixture; cook until pears turn pink and are tender, 10-15 minutes depending on the ripeness of the pears. Remove pears from liquid, reserving liquid. Cover and refrigerate pears.
Strain poaching liquid; return to saucepan. Bring to a boil over high heat. Reduce heat to low; simmer until volume of liquid is reduced to about 1 ¼ Cups.
In small bowl, dissolve cornstarch in ¼ cup cold water. Add to boiling liquid and cook until thickened.
To serve, spoon 2 Tablespoons sauce onto each of 8 dessert plates. Thinly slice pears; fan slices over sauce. Garnish with toasted sliced almonds and sprigs of fresh mint, if desired.
Calories: 100, Fat: 1 f(10% calories from fat), Protein: 1 g, Carbohydrate: 20 g, Cholesterol: 0 mg, Sodium: 11 mg