Contributed By: DCC
California Pistachio Commission
Make a good impression on guests with this one.
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Total Preparation Time: 45 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Nutrition Content: Low Sodium
High Fiber
Meal Type: Dessert
Ingredients
4 Fresh bartlett or bosc pears
2 cups Cabernet Sauvignon or other full-bodied red wine
3/4 cup Sugar
Zest of 1 orange (colored part of peel)
1 4-inch piece of vanilla bean
1 cup Fresh or thawed frozen unsweetened raspberries or blackberries
1/4 cup Shelled, roasted/salted pistachios, coarsely chopped
4 Large mint leaves or sprigs
Preparation
Carefully peel the pears, leaving stems; core from bottom. Place in saucepan, add approximately 2 inches water; cover pan and bring to boil. Simmer 10 minutes or until tender but not mushy. Drain and cool. For sauce, combine Cabernet, sugar, orange zest and vanilla bean in wide saucepan. Bring to boil uncovered. Boil about 15 minutes, evaporating sauce until reduced to approx 1 cup. Discard orange zest and vanilla bean. Add berries and cook 1 minute; cool. To serve, roll pears in pistachios to coat. Spoon sauce into shallow dessert bowls. Stand pears in sauce. Decorate stems with mint leaves.
Cook's Notes
Nutrition Information
Calories: 392
;
Total Fat: 4.8 g
;
Saturated Fat: 0.4 g
;
Polyunsaturated Fat: 1.2 g
;
Carbohydrates: 66 g
;
Protein: 3 g
;
Sodium: 45 mg
;
Fiber: 6 g