Nutrition per serving may change if servings are adjusted.
4 pears, such as Bosc or Anjou
2 cups dry white wine
1/3 cup dried sour cherries, or dried cranberries
1/4 cup sugar
8 small whole bay leaves
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 1/2 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; g added sugars; 379 IU vitamin A;
6 mg vitamin C; 31 mg calcium; 1 mg iron;
6 mg sodium; 274 mg potassium