Recipe: Poached Bosc Pears (using red wine)

POACHED BOSC PEARS

2 cups water
1 tbsp. lemon juice
6 medium-size, ripe, firm pears
2 cups dry red wine
1/2 cup sugar
1 small cinnamon stick
1 strip lemon rind (2 x 2 1/2 inches long)
2 tbsp. cognac
Nonfat vanilla yogurt or light sour cream (optional, for serving)

Combine 2 cups water and lemon juice in large bowl. Peel pears and immerse in liquid.

Bring wine, sugar, cinnamon stick and rind to a boil in saucepan. Add drained pears and bring to a boil. Reduce heat and simmer, turning pears every 5 minutes, just until tender, 10 to 15 minutes.

Remove pears with slotted spoon and place upright in serving dish. Turn heat to high and boil liquid until syrupy and reduced by half; about 5 to 7 minutes. Take off heat and add cognac. Discard cinnamon stick and lemon peel.

Pour sauce over pears. Cover and cool, then refrigerate at least 2 hours.

Serve chilled with a dollop of nonfat vanilla yogurt or light sour cream, if desired.

Makes 6 servings
Source: River Road Recipes III: A Healthy Collection by Junior League Of Baton Rouge