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Persian Poached Pears

“These fragrant pears are a dramatic way to finish off a Middle Eastern feast. They’re delicious, aromatic and an unusual twist on basic poached pears.” —Trisha Kruse, Eagle, Idaho

2 ServingsPrep: 15 min. Cook: 50 min. + chilling

Ingredients

2 medium firm pears
1 vanilla bean
2-1/4 cups water
1/2 cup white grape juice
2 dried apricots, chopped
1 tablespoon sugar
1 tablespoon honey
1 lemon peel strip
1 whole clove
2 tablespoons chopped almonds, toasted

Directions

Core pears from the bottom, leaving stems intact. Peel pears; cut 1/4
in. from the bottom of each to level if necessary. Split vanilla
bean and scrape seeds; set aside.
In a small saucepan, combine the water, grape juice, apricots, sugar,
honey, lemon strip, clove, vanilla bean and seeds. Bring to a boil.
Reduce heat; place pears on their sides in saucepan and poach,
uncovered, for 18-22 minutes or until pears are almost tender,
basting occasionally with poaching liquid.
Remove pears and apricots with a slotted spoon; cool slightly. Cover
and refrigerate. Bring poaching liquid to a boil; cook until liquid
is reduced to 1/4 cup. Discard the vanilla bean, lemon strip and
clove. Cover and refrigerate for at least 1 hour.
Place pears on dessert plates. Drizzle with poaching liquid. Sprinkle

2 of 2

Persian Poached Pears (continued)

Directions (continued)

with apricots and almonds. Yield: 2 servings.

Nutrition Facts: 1 pear with 2 tablespoons sauce and 1 tablespoon almonds equals 258 calories, 4 g fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 56 g carbohydrate, 7 g fiber, 3 g protein.