Red Wine Poached Pears Recipe

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Red Wine Poached Pears
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Ingredients
16
Count
Nutrition
573
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Creamy Pistachio Nut Filling, recipe follows
  2. Special equipment: a wide saucepot, parchment paper, a parisienne scoop/small melon baller, a piping bag
  3. Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
  4. Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
  5. Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
  6. Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
  7. Cook's Note: *Make sure the poaching liquid is kept below a simmer so that the delicate pears don't fall apart from the agitation of the liquid.
  8. Creamy Pistachio Nut Filling:
  9. In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
  10. Use immediately or refrigerate and return to room temperature before filling the pears.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 572.68 Kcal (2398 kJ)
Calories from fat 288.43 Kcal
% Daily Value*
Total Fat 32.05g 49%
Cholesterol 76.48mg 25%
Sodium 48.39mg 2%
Potassium 385.9mg 8%
Total Carbs 63.37g 21%
Sugars 48.21g 193%
Dietary Fiber 7.08g 28%
Protein 6.52g 13%
Vitamin C 24.7mg 41%
Iron 0.5mg 3%
Calcium 136.9mg 14%
Amount Per 100 g
Calories 87.82 Kcal (368 kJ)
Calories from fat 44.23 Kcal
% Daily Value*
Total Fat 4.91g 49%
Cholesterol 11.73mg 25%
Sodium 7.42mg 2%
Potassium 59.18mg 8%
Total Carbs 9.72g 21%
Sugars 7.39g 193%
Dietary Fiber 1.09g 28%
Protein 1g 13%
Vitamin C 3.8mg 41%
Iron 0.1mg 3%
Calcium 21mg 14%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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