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Add a photoServings: 4
Ingredients
- 2 c. Muscat or possibly other red or possibly white wine
- 3/4 c. sugar
- 1/2 c. water
- 5 x pitted prunes
- 1/4 c. dry cherries or possibly currants
- 1 Tbsp. minced candied orange peel
- 4 x ripe hard pears
- 2 lrg egg whites, room temperature
- 1 pch salt
- 2/3 c. fine granulated sugar
- 4 tsp slivered almonds
Directions
- In a heavy saucepan, combine wine, sugar, water, dry fruit, and orange peel. Bring to a boil, then reduce heat and simmer gently for 10 min, till fruit is plumped and tender. Remove fruit with a slotted spoon and set aside. Peel pears, leaving stems intact. using a melon baller, core pears from bottom. Carefully lower pears into liquid and poach gently for 20 min, turning occasionally, till richly colored and tender. Remove pears with a slotted spoon, and set aside to cold. Increase heat to high and boil syrup for about 5 min till thickened. Set aside to cold. (You will serve syrup with finished pears.) Preheat oven to 300 F. Chop dry fruits and orange peel.
- Fill pears' cavities with fruit and set pears upright in a large baking dish.
- In the bowl of an electric mixer, beat egg whites and slat on high speed till stiff. Add in 1 Tbsp. of sugar and beat for 30 seconds. With mixer running, slowly add in remaining sugar. Cover each pear with meringue, pulling up the meringue into rough peaks with a knife or possibly spatula. Sprinkle with almonds. Bake 20 min or possibly till golden. Serve immediately, passing syrup separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69mg | 3% |
| Potassium 320mg | 9% |
| Total Carbs 110.26g | 29% |
| Dietary Fiber 6.1g | 20% |
| Sugars 91.64g | 61% |
| Protein 2.99g | 5% |
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