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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

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  1. Peel pears and cut in half lengthwise. Remove cores with a melon baller or spoon and cut each half lengthwise into thirds.
  2. 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.
  3. 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.

Nutrition information

  • 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
  • Carbohydrate Servings: 3
  • Exchanges: 2 fruit, 1 carbohydrate

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