Poached Pears with Moscato d’Andrea Reduction

From Robert Pecota Winery. Start this recipe a day or two before you plan to serve it.

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Ingredients:

• 1/2 cup water
• 2 cups Robert Pecota Moscato d’Andrea
• 1/2 cup sugar
• 1 Tbsp lemon juice
• 4 pears, peeled
• 1 cinnamon stick
• 2 cups Ruby Port
• 1/4 cup sugar
• (2) 10-oz jars lingonberries
• 1 bunch fresh mint

Directions:

In a large saucepan, combine water, Moscato, 1/2 cup sugar, and lemon juice. Bring to a boil, add pears, lower heat to simmer and partially cover the pan. Poach pears for 30 minutes or until pears are softened but still firm. Remove pears, reserving liquid. Allow pears to cool, then refrigerate.

To liquid in saucepan, add the cinnamon stick, Port, and ¼ cup sugar. Cook over medium-high heat until reduced to ¾ cup. Add the lingonberries, reduce heat, and simmer uncovered for 15 minutes. Allow sauce to cool to room temperature. Refrigerate until ready to serve (bring to room temperature for serving).

To serve, cut half of the mint into chiffonades, slice the pears and fan over the plate. Drizzle pears with sauce and sprinkle with mint chiffonades. Add whole mint leaves for garnish. Makes 8 servings

Per serving: 380 calories (1% of calories from fat); < 1g total fat; 0g saturated fat; 0 mg cholesterol; 11mg sodium; 71g carbohydrates; 1g protein