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

1.In a large pot, bring wine to a boil.

Add water and sugar, stirring to dissolve.

Return to a boil.

2.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.)

3.In a small dry skillet, toast fennel seeds over low heat, stirring constantly, until fragrant, about 1 minute.

Remove from heat and lightly crush.

4.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.

5.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.

6.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.)

7.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.

255 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.

Cooks Comments and Tips