Date: Fri, 19 Jun 1998 02:16:02 EDT
From Dr. Dean Ornish's Everyday Cooking.
Vanilla Poached Pears
1 Tablespoon frozen apple concentrate
1 Tablespoon sugar
1 (3inch) piece vanilla bean, halved
4 pears, preferably D'anjou or Bosc
In a large saucepan, combine 1-1/2 cups water, apple juice concentrate, and
sugar. Scrape vanilla bean seeds into the water with a knife, then add the
bean pods to the water too. Bring mixture to a simmer over moderate heat and
simmer 2 minutes.
Peel, quarter and core the pears. Add to poaching liquid, return to a simmer,
cover, and adjust heat to maintain a gentle simmer. Cook until pears are just
tender when pierced, 5-10 minutes. Cool in the liquid, then chill. To serve,
put four pear quarters in each bowl and top with some of the poaching liquid.
Serving Size: 1 pear, 1/4 cup poaching liquid
Calories: 117; Fat: .7g; Cholesterol: 0mg; Carbohydrate: 30.0g; Protein: .67g;