French · Dessert
Poached Pears in Spiced Red Wine (Light)
A lightened take on the French bistro classic, pear halves are gently poached in spiced red wine sweetened with allulose instead of sugar, then finished with a tart raspberry scatter and a spoon of chilled Greek yogurt in place of cream.
$2
12 minsPrep
26 minsCook
48 minsTotal
MediumLevel
Nutrition per serving
125Calories
3.6gProtein
2gFat
33.9gCarbs
14.6gSugar
5.6gFiber
13mgSodium
3mgChol
1gSat Fat
259mgPotassium
64mgCalcium
0.8mgIron
0.1mcgVitamin B12
14.6mgVitamin C
0gPolyol
10gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Tawny Port
international
gluten-free
sweet-spot
Instructions
1
Combine the red wine, allulose, cinnamon, star anise and orange zest strips in a small saucepan and bring to a gentle simmer over medium heat, stirring to dissolve the sweetener.
2
Lower the pear halves into the wine, cut-side down, and poach at a bare simmer for 18-20 minutes, turning once, until a knife slides in with only slight resistance.
3
Lift the pears out onto a plate and set aside to cool slightly.
4
Raise the heat under the poaching liquid and boil hard for 6-8 minutes, until it has reduced by roughly 45% to a light syrup that coats the back of a spoon.
5
Strain the syrup to remove the spices and zest, then spoon it over the warm pears.
6
Divide the pears between two bowls, spoon over the reduced syrup, top each with a dollop of whisked Greek yogurt and scatter the raspberries over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.5 oz240g peeled, halved, cored, stem left on pear
- 7.8 oz220g red wine
- 0.7 oz20g allulose
- 0 oz1g cinnamon ground
- 0.1 oz2g whole star anise
- 0.5 oz15g zest strips orange
- 1.4 oz40g whole, for fibre and garnish raspberry
- 2.1 oz60g whisked smooth, chilled greek yogurt
