Bartlett and Anjou pears hold up better than most varieties to extended cooking time, but you could also try Bosc.
Red-Wine Poached Pears with Vanilla Cream and Toasted Walnuts
- 1 Bottle dry red wine (750 ml)
- ½ cup Sugar
- ½ cup Orange juice
- 1 3-inch cinnamon stick
- 1 tsp. Whole cloves
- 4 Pears, such as Bartlett or Anjou, peeled
- ¼ cup Lowfat vanilla yogurt
- ¼ cup Lowfat sour cream
- 1 tbsp. Brown sugar
- ¼ cup Chopped walnuts, toasted, divided
- Fresh mint
- Heat wine, sugar, orange juice, cinnamon stick, and cloves in a saucepan over medium until sugar has dissolved, 3–5 minutes, stirring occasionally.
- Add pears and bring to a boil. Reduce heat to low, cover, and simmer until pears are tender (11/2 hours), turning occasionally. Keep warm until ready to serve.
- Whisk yogurt, sour cream, and brown sugar together in a small bowl. Serve each pear with vanilla cream, walnuts, and mint.
1 servings per container
- Amount Per ServingCalories210
- % Daily Value *
- Total Fat
- Saturated Fat 2g 10%
- Cholesterol 10mg 4%
- Sodium 18mg 1%
- Total Carbohydrate
- Dietary Fiber 6g 24%
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.