Poached pears are sublimely easy and tasty. The best pears for poaching are just-ripe Bosc pears. The type of wine is important, but it does not have to be expensive. Use a Merlot or Cabernet Sauvignon or, for a more fruity effect, a Syrah or Zinfandel. If you prefer a white wine, try a Sauternes. The spices are up to you. You can also add dried fruit to the poaching liquid, such as figs, apricots or prunes. Ideally, the cooked pears should soak in the syrup overnight, and they can stay soaking, refrigerated, for up to five days. Try serving these pears with the Walnut-Cranberry Biscotti (page 162).
Protein: 1 g; Carbohydrates: 26 g; Fat: 0 g; Fiber: 5 g; Sodium: 2 mg; Carb Choices: 2; Diabetic
Exchange: 1½ fruit
Walk: 23 minutes; Jog: 11 minutes
Walk: 20 minutes; Jog: 9 minutes
Recipe from "THE CALORIES IN, CALORIES OUT COOKBOOK: 200 EVERYDAY RECIPES THAT TAKE THE GUESSWORK OUT OF COUNTING CALORIES — PLUS , THE EXERCISE IT TAKES TO BURN THEM OFF," copyright © Catherine Jones and Elaine Trujillo, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.