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Pears with Bay Leaves & Cherries
Pears with Bay Leaves & Cherries
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From the EatingWell Kitchen
Tender pears and dried cherries are infused with bay leaves in this delicious compote.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 pears, such as Bosc or Anjou
- 2 cups dry white wine
- ⅓ cup dried sour cherries, or dried cranberries
- ¼ cup sugar
- 8 small whole bay leaves
Preparation
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Active
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Ready In
- Peel pears and cut in half lengthwise. Remove cores with a melon baller or spoon and cut each half lengthwise into thirds.
- Place the pear segments in a large saucepan and add wine, sour cherries (or cranberries), sugar and bay leaves. Bring the mixture to a simmer. Cover and simmer gently over low heat until the pears are tender when pierced with a knife, 5 to 10 minutes.
- Remove the fruit to a serving bowl with a slotted spoon, discarding bay leaves. Bring the remaining poaching liquid to a boil over high heat and cook until reduced to ½ cup, about 12 minutes. Spoon over the fruit.
- Per serving: 283 calories; 0 g fat(0 g sat); 7 g fiber; 50 g carbohydrates; 2 g protein; 1 mcg folate; 0 mg cholesterol; 35 g sugars; 379 IU vitamin A; 6 mg vitamin C; 31 mg calcium; 1 mg iron; 6 mg sodium; 274 mg potassium
- Carbohydrate Servings: 3½
- Exchanges: 2 fruit, 1 carbohydrate
