Saturday, July 26, 2008

Poached Pears in Red Wine with anise and lemon

1 750-ml bottle dry red wine
1 cup sugar1 cup water
6 2x1-inch strips lemon peel (yellow part only)
1 1/2 teaspoons aniseed
1 vanilla bean, split lengthwise
6 firm but ripe Bosc pears
1 1/2 cups nonfat vanilla frozen yogurt(optional)

Combine first 5 ingredients in heavy large pot. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Remove from heat. Peel, halve and core pears. Add pears, rounded side down, to cooking liquid. Return cooking liquid to boil. Reduce heat to low, cover and simmer until pears are tender, basting occasionally with cooking liquid if necessary, about 25 minutes. Using slotted spoon, transfer pears to bowl.

Strain cooking liquid; discard solids. Return cooking liquid to pot. Boil until reduced to 1 cup, about 12 minutes. Pour syrup over pears. Chill until pears are cold, at least 3 hours or overnight. (Can be prepared 1 day ahead. Keep refrigerated.)

Scoop frozen yogurt onto plates. Place pears on plates. Spoon sauce over pears.