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Wine-Poached Pears with Candied Pecans

Poached pears always make a lovely dessert, but what makes this extra pleasing is the addition of glazed pecans.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

4 large firm, ripe Bosc pears
1/3 cup dry red wine
2/3 cup fruit juice (apple juice or pear nectar works well)
3 tablespoons agave nectar or maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
2 teaspoons nonhydrogenated margarine
1/2 cup pecan halves
1 tablespoon cornstarch

Preparation

  1. Step 1

    Stem the pears and cut them into quarters lengthwise. Core them (but don’t peel) and divide the quarters in half again lengthwise.

    Step 2

    In a skillet, combine the wine, juice, 1 1/2 tablespoons of the agave nectar, the vanilla, cinnamon, and nutmeg. Bring the mixture to a simmer. Stir in the pear slices. over and simmer gently until the pears are tender but still hold their shape, about 15 minutes, stirring occasionally.

    Step 3

    Meanwhile, heat the margarine and the remaining 1 1/2 tablespoons agave nectar in a small skillet. Add the pecans and stir to coat. Cook over medium heat until the pecans are nicely glazed, 5 to 7 minutes.

    Step 4

    Dissolve the cornstarch in a little water. Drizzle it into the pear mixture in the skillet, stirring constantly. Cook briefly, just until the liquid in the skillet has thickened. Remove from the heat.

    Step 5

    Allow the pears to cool for several minutes, then divide among small bowls. Top each serving with a few pecan halves.

  2. nutrition information

    Step 6

    Calories: 314

    Step 7

    Total Fat: 12g

    Step 8

    Protein: 2.5g

    Step 9

    Carbohydrates: 49g

    Step 10

    Fiber: 5g

    Step 11

    Sodium: 20mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
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