Directions:
- In a 5 quart Dutch oven, combine wine, sugar, water and ginger. Bring to boil over high heat. Reduce to a simmer and cook 5 minutes.
- Add pears, place waxed paper directly on top and simmer until pears are fork tender but not mushy, about 25 minutes. Let cool in poaching liquid.
- Transfer pears to serving bowl reserving liquid. Strain out ginger. Add ginger and 2 cups liquid to a large skillet. Cook over medium heat until syrup like and reduced to 3/4 cup, 8 to 10 minutes.
- Cool syrup to room temperature. Stir 1/4 cup syrup ino yogurt. Drizzle some of remaining syrup over pears. Sprinkel with pistachios and serve with sweetened yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1911.43 Kcal (8003 kJ) | ||
| Calories from fat | 164.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.33g | 28% | |
|---|---|---|---|
| Cholesterol | 9.92mg | 3% | |
| Sodium | 116.49mg | 5% | |
| Potassium | 1253.95mg | 27% | |
| Total Carbs | 282.84g | 94% | |
| Sugars | 104.98g | 420% | |
| Dietary Fiber | 28.19g | 113% | |
| Protein | 34.1g | 68% | |
| Vitamin C | 38.8mg | 65% | |
| Iron | 1.7mg | 9% | |
| Calcium | 473.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 82.62 Kcal (346 kJ) | ||
| Calories from fat | 7.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 28% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 3% | |
| Sodium | 5.04mg | 5% | |
| Potassium | 54.2mg | 27% | |
| Total Carbs | 12.23g | 94% | |
| Sugars | 4.54g | 420% | |
| Dietary Fiber | 1.22g | 113% | |
| Protein | 1.47g | 68% | |
| Vitamin C | 1.7mg | 65% | |
| Iron | 0.1mg | 9% | |
| Calcium | 20.5mg | 47% | |
* 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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