Rosemary and Vanilla Spiced Pears
Note: Pickled pears pair nicely with lamb, chicken and pork. Stored in a covered jar in the refrigerator, they will keep about a month. From Beth Dooley.
• 1 c. white wine vinegar
• 1 c. honey
• 3 large sprigs fresh rosemary
• 1 vanilla bean, split
• 4 pears, peeled, halved and cored
In a medium saucepan, bring the vinegar, 1/2 cup water and honey to a boil over medium-high heat. Add the rosemary sprigs and vanilla bean and simmer 5 minutes.
Gently add the pear halves, reduce the heat to a low simmer, and poach the pears until a thin-bladed knife pierces them easily. Remove from the heat and cool in the syrup.
Nutrition information per pear half:
Calories 80 Fat 0 g Sodium 1 mg Saturated fat 0 g
Carbohydrates 22 g Total sugars 17 g
Protein 0 g Cholesterol 0 mg Dietary fiber 3 g
Exchanges per serving: ½ fruit, ½ carb.