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8 Servings
| 6 firm pears, peeled, cored & rubbed with fresh lemon |
2 oranges zested (zest cut into 1 inch strips) |
| 2 bottles red wine (The Black Dog works well) |
½ cup fresh orange juice |
| 1 teaspoon whole cloves |
10 cardamom pods |
| 4 cinnamon sticks |
1 cup sugar |
Poach the fruit. Combine all ingredients in a large pot over medium high heat, adding water to cover pears if necessary, and bring to a simmer. Reduce heat to maintain a simmer and poach until fruit is tender – about 45 minutes. Remove fruit from the poaching liquid or store fruit refrigerated in the poaching liquid until ready to use.
Make the syrup: Strain the poaching liquid into a large pot and cook over high heat until reduced to about 1 – 1 ½ cups. Drizzle the syrup over the pears. Serve immediately.
Protein: 1 g; fat: .8 g; carbohydrate: 62.1 g; fiber: 4.2g; sodium 5.4 mg; cholesterol: 0; calories: 294
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