Poached pears in spiced red wine
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Recipe uploaded by
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 - 30 mins
Fat free
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Per serving
235 kcalories, protein 0g, carbohydrate 51g, fat 0 g, saturated fat 0g, fibre 2g, sugar 51g, salt 0.3 g
Recipe from Good Food magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5044/
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 - 30 mins
Fat free
Ingredients
- 1 vanilla pod
- 1 bottle red wine
- 225g caster sugar
- 1 cinnamon stick , halved
- fresh thyme sprig , plus sprigs to seve
- 6 pears , peeled, but kept whole with stalk intact
Per serving
235 kcalories, protein 0g, carbohydrate 51g, fat 0 g, saturated fat 0g, fibre 2g, sugar 51g, salt 0.3 g





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