Directions:
- Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
- Meanwhile, remove the pear cores with a melon baller.
- Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
- Let pears cool in the poaching liquid, about 15 minutes.
- Place the pears on a serving platter.
- Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
- Serve the pears drizzled with the warm syrup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.23 Kcal (1404 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 4.59mg | 0% | |
| Potassium | 208.54mg | 4% | |
| Total Carbs | 86.75g | 29% | |
| Sugars | 76.6g | 306% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 7.2mg | 12% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 105.66 Kcal (442 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.45mg | 0% | |
| Potassium | 65.73mg | 4% | |
| Total Carbs | 27.34g | 29% | |
| Sugars | 24.14g | 306% | |
| Dietary Fiber | 1.69g | 21% | |
| Protein | 0g | 0% | |
| Vitamin C | 2.3mg | 12% | |
| Calcium | 7.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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