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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Poach Bosc pears and dried apricots in a mixture of white wine, honey, vanilla and lemon rind, and sprinkle with crushed vanilla wafers and chopped pistachios. Ingredients:
4 large bosc pears |
1 cup water |
1 cup dry white wine |
2 tablespoons sugar |
2 tablespoons honey |
4 dried apricots |
2 (3 x 1/2-inch) lemon rind strips |
1 (3-inch) piece vanilla bean, split lengthwise, or 1 teaspoon vanilla extract |
1 whole clove |
4 reduced-calorie vanilla wafers, crushed |
5 tablespoons coarsely chopped pistachios, toasted and divided |
Directions:
1. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.
2. Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or until tender. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.
3. Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.
4. Note: Use a melon baller to core pears.
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