- 3 cups water
- 25 cloves
- 1 cup light-brown sugar
- 1 tablespoon balsamic vinegar
- 1 750-ml bottle gewurztraminer
- 3 cloves
- ¼ cup honey
- ⅛ teaspoon ground nutmeg
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 12 Seckel pears, peeled
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
761 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 165 grams carbohydrates; 18 grams dietary fiber; 128 grams sugars; 2 grams protein; 32 milligrams sodium
- For the granite, combine the water, cloves and light-brown sugar in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Set aside to cool. Remove the cloves and stir in the vinegar. Pour into a shallow metal pan and place in the freezer. Freeze until firm but not frozen solid, about 2 hours, stirring every 20 minutes.
- For the pears, combine the wine, cloves, honey and nutmeg in a nonreactive saucepan and bring to a boil. Reduce to a simmer and add the lemon and orange slices and the pears. Cover and simmer until the pears are tender, about 15 minutes. Remove the pears and fruit slices with a slotted spoon and set them aside. Raise the heat and simmer the poaching liquid until reduced to 1 cup, about 30 minutes. Set aside to cool.
- Coat 4 plates with the poaching liquid and place 3 pears in the center of each plate. Arrange the orange and lemon slices around the pears and place a scoop of the granite beside them. Serve immediately.
3 hours 20 minutes