POACHED PEARS AND PINEAPPLE
This simple dish is best if made with Mexican canela (available through our Pecos Valley Spice Co.), cinnamon that is superior to what is usually found in supermarkets.
Cooking Time: 5 minutes in a microwave oven
45 minutes in a conventional oven
Yield: 4 servings
½ teaspoon unsalted butter
2 pears, peeled, cored and cut in half lengthwise
½ cup fresh pineapple chunks or canned slices or wedges
1 stick canela or cinnamon, broken into pieces
2 Tablespoons honey
½ cup Cabernet Sauvignon
Asadero or Brie Cheese and water wafers, for accompaniment, optional
1. Butter a glass pie plate or casserole. Place the pear halves around the edge of the plate and the pineapple in the center. Crumble the cinnamon over the top.
2. Combine the honey (warming it first if firm) and wine and pour over all. Cover with waxed paper or plastic wrap and process in the microwave oven at full power for 3 minutes (see *Note).
3. Remove from the oven, gently stir the juices (without disturbing the fruit), and spoon the juices over the fruit. Cover and cook for another 2 minutes. Serve warm in a compote glass with the cheese and water wafers, if desired.
PER SERVING: Calories 116, Protein 1 g, Carbohydrates 24 g, Fiber 2 g, Fat 1 g, Saturated Fat0 g, Cholesterol 1 mg, Sodium 8 mg.
*NOTE: Or, bake conventionally, uncovered, in a 375F oven for 45 minutes.