Pears Poached in Red Wine

1 Reviews
100% would make this recipe again

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Ingredients

3 cups red wine 750 mL
1 oranges, juice and peel 180 g
3/4 cup sugar 150 g
1 tsp ground cardamom 3 g
1 tsp ground cinnamon 3 g
8 pears, firm but ripe, peeled, stems left intact 1.2 kg

Method

  1. Put the wine, orange juice, some orange peel, sugar and spices in a 9 in.(23 cm) pan. Bring to a boil with some stirring in order to dissolve the sugar.
  2. Place the pears upright in this mixture. Lower the heat then simmer, uncovered, until the pears are tender, about 20 min.
  3. Using a skimmer, remove the pears from the pan and put them in a container. Bring the liquid to a boil and leave on high heat until the mixture is slightly syrupy and has reduced by about half, about 20 min.
  4. When ready to serve, put a few spoonfuls of the syrup on each plate and place a pear on the syrup (if necessary, cut the base of the pears to stabilize them).

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

160

Fat

0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

43 g

14 %

Fibre

5 g

19 %

Sugars

34 g

Net Carbs

38 g

Protein

1 g

Vitamin A

1 %

Vitamin C

24 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Good source of  :
Fibre
Source of  :
Copper, Folacin, Manganese, Vitamin C, Vitamin K
Free  :
Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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