Directions:
- Peel pears and remove core from bottom end, leaving stem intact.
- If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
- Brush pears with orange juice to prevent browning.
- Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
- Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
- Remove pears from pan, reserving 1 cup poaching liquid.
- Reserve remaining liquid.
- Discard orange slices and cinnamon sticks.
- Place each pear on a dessert plate.
- Top each pear with 2 tablespoons reserved poaching liquid.
- Garnish with orange rind curls and mint sprigs.
- The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.8 Kcal (1678 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.99mg | 0% | |
| Potassium | 589.75mg | 13% | |
| Total Carbs | 71.49g | 24% | |
| Sugars | 47.57g | 190% | |
| Dietary Fiber | 9.27g | 37% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 153.4mg | 256% | |
| Calcium | 98.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 61.28 Kcal (257 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.61mg | 0% | |
| Potassium | 90.17mg | 13% | |
| Total Carbs | 10.93g | 24% | |
| Sugars | 7.27g | 190% | |
| Dietary Fiber | 1.42g | 37% | |
| Protein | 0.31g | 4% | |
| Vitamin C | 23.5mg | 256% | |
| Calcium | 15mg | 10% | |
* 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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