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Pears with Bay Leaves & Cherries

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Tender pears and dried cherries are infused with bay leaves in this delicious compote.


Pears with Bay Leaves & Cherries

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 284 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 50 g carbohydrates; 2 g protein; 7 g fiber; 6 mg sodium; 274 mg potassium.

Carbohydrate Servings: 3

Exchanges: 2 fruit, 1 carbohydrate


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Poach
Meal/Course
Brunch
Dessert
Season
Spring
Fall
Winter
Type of Dish
Desserts, fruit
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