Dessert doesn't get any more simple, elegant, or waist-whittling than this Shiraz-drenched stunner: It comes in at 200 calories, with 1 gram of fat, and the red wine is brimming with cancer-fighting resveratrol.
1 bottle Shiraz or red Zinfandel wine
2 c. water
1 c. sugar
4 star anise
8 medium Bosc pears with stems
1. In 5- to 6-quart Dutch oven, heat wine, water, sugar, and star anise just to boiling on high, stirring to dissolve sugar.
2. Meanwhile, peel pears, leaving stems on. With melon baller or small knife, core pears through blossom (bottom) end.
3. Place pears in wine mixture; heat to boiling. Cover and simmer on low 10 to 15 minutes, until pears are tender but still hold their shape, turning occasionally.
4. Remove pears to platter; discard star anise. Heat wine mixture to boiling on high. Cook 20 minutes, uncovered, to thicken liquid and reduce to 1 1/2 cups.
5. Cover pears and syrup separately; refrigerate 6 hours or up to 3 days. To serve, spoon syrup over pears.
Nami♡
