| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Tasse | Riesling wine |
| 3/4 Tasse | sugar |
| 1 | Orange; Zest of |
| 1 Prise | vanilla extract pure |
| 2 | Sticks cinnamon |
| 6 | Pears; peeled and cored |
|
Place the wine, sugar, zest, vanilla, and cinnamon in a large saucepan. Bring to a boil, add the pears, and lower the heat to a simmer. Cook the pears until tender, about 5 to 8 minutes. Remove from the heat and let cool slightly in the poaching liquid. Place each pear in an individual serving dish, spoon over some of the liquid, and serve warm topped with Creme Anglaise, ice cream, or Sabayon.
Serves six.
Per serving: 1907 Calories (kcal); 5g Total Fat; (2% calories from fat); 6g Protein; 334g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 11 Fruit; 0 Fat; 10 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
|
