Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 larges | Bosc pears |
| 1 cup | Water |
| 1 cup | Dry white wine |
| 2 tablespoons | Sugar |
| 2 tablespoons | Honey |
| 4 \N | Dried apricots |
| 2 \N | Lemon rind strips; (3 x 1/2-inch) |
| 1 \N | 3 inch piece vanilla bean; split lengthwise, |
| \N \N | ; or 1 teaspoon |
| \N \N | ; vanilla extract |
| 1 \N | Whole clove |
| 4 \N | Reduced-calorie vanilla wafers; crushed |
| 5 tablespoons | Coarsely chopped pistachios; roasted and divided |
1. Peel and core pears, leaving stems intact. Slice about ¼ inch from base of each pear so it will sit flat.
2. Combine water and next 7 ingredients (water through clove) in a large saucepan; brin to a boil. Add pears; cover, reduce heat, and simmer 10 minutes or unti tender. Remove pears and spricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.
3. Chop apricots. Combine apricots, wafer crumbs, and 1 tablespoons pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity. Place pears in each of 4 bowls. Spoon ¼ cup syrup over each pear; sprinklw each with 1 tablespoon pistachios. Yield: 4 servings. Note: Use a melon baller to core pears.
Calories 251 (22% from fat); Fat 6g (sat 0.7g, mono 3.4g, poly 0.9g); Protein 3.4g; Carb 51.5g; Fiber 6.0g; Chol 0mg/ Iron 1.7mg; Sodium 24mg; Calc 41mg
Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.