Red Wine Poached Pears with Vanilla Cream and Toasted Walnuts
Bartlett and Anjou pears hold up better than most varieties to extended cooking time, but you could also try Bosc.
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.
To ensure that the sugar dissolves thoroughly, heat the wine mixture before adding the pears.
To halve the pears after poaching, cut them through the middle and use a melon baller to scoop out the seeds.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 18mg 0%
Carbs 35g 11%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.