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Low Fat Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe
Ingredients
1 bottle dry white wine, 750 ml , preferably sauvignon blanc
3 cups water
2 cups granulated sugar
9 ripe firm comice pears, peeled and cored, or bosc pears
1 tablespoon fennel seeds
3 tablespoons fresh lemon juice
Method
In a large pot, bring wine to a boil.
Add water and sugar, stirring to dissolve.
Return to a boil.
Add pears and bring to a simmer.
Reduce heat to low, cover and simmer until pears are soft, 30 to 40 minutes.
Remove from heat and let cool to room temperature, 1 1/2 hours.
With a slotted spoon, transfer pears to a plate lined with paper towels.
Cover and refrigerate poaching liquid and pears.
The pears and liquid will keep, covered, in the refrigerator for up to 2 days.
In a small dry skillet, toast fennel seeds over low heat, stirring constantly, until fragrant, about 1 minute.
Remove from heat and lightly crush.
In a medium saucepan, combine crushed fennel seeds and 3 cups reserved poaching liquid.
Bring to a simmer.
Remove from heat and let steep for 30 minutes.
Strain through a fine sieve.
Discard seeds.
Cut 3 reserved pears into chunks and place in a food processor.
Add fennel- scented poaching liquid and puree until smooth.
Strain through a fine sieve into a bowl.
Stir in lemon juice.
Cover and refrigerate until cold, about 30 minutes.
Pour pear puree into an ice cream maker and freeze according to manufacturer’s instructions.
Alternatively, freeze mixture in a shallow cake pan or ice cube trays until solid, about 6 hours.
Break into chunks and process in a food processor until smooth.
To serve, cut pears in half lengthwise.
Thinly slice each half lengthwise and fan slices onto chilled plates.
Garnish with a scoop of Sorbet.
Serve immediately.
:MAKES 6 PEARS AND 3 CUPS SORBET, FOR 6 SERVINGS.
Calories per serving; 1 gram protein; 1 gram fat (0 grams saturated fat); 65 grams carbohydrate; 1 gram alcohol; 5 mg sodium; 0 mg cholesterol; 3 grams fiber
