Makes 10 servings
2bottles (750 ml) chardonnay (about 6-⅔ cups)
1cup granulated sugar
½teaspoon whole white peppercorns
5large Bosc or Bartlett pears (about 8 ounces each)
Nutritional information per serving (½ pear): Calories 252 (3% from fat) • carb. 39g • pro. 1g • fat 1g • sat. fat 0g • chol. 2mg • sod. 8mg • calc. 29mg • fiber 3g
Pour chardonnay into Cuisinart™ Electric Skillet; add sugar, peppercorns and 3 cups water and bring to a boil. Cut the vanilla beans down the middle and scrape tiny seeds into the wine mixture; add the pods. Cover and simmer for 10 minutes while preparing the pears. Squeeze lemon juice into a medium bowl and fill half way with tap water. Peel, halve and core the pears, leaving stems attached; place in lemon water. When all the pears are cut, remove from water and add to simmering liquid. Cover and poach for 20 to 30 minutes or until the pears are just tender. Turn off heat and cool in wine. To serve, remove pears; bring liquid back to a boil and reduce by half. Pour over pears and serve with freshly whipped cream or crème anglaise.