In this light and elegant dessert, the pears turn a beautiful rosy color from the wine. The slightly tart taste of lemon topping drizzled over the pears and the crunch of toasted pistachios complete the dish.

　　

Ingredients

serves 6

　　1/2 cup light agave nectar

　　1/2 cup ruby port

　　1 cinnamon stick

　　1 vanilla bean, split in half lengthwise

　　2 long strips of lemon rind

　　6 cups water

　　6 ripe but firm pears such as Bartlett or Anjou, peeled and cut in half lengthwise

　　Lemon Tofu Crème (page 114) (optional)

　　1/2 cup lightly toasted pistachios or hazelnuts, chopped, for garnish

　　

Step 1

In a large pot, combine the agave nectar, port, cinnamon, vanilla bean, lemon rind, and water. Bring to a boil. Add the pears, decrease the heat to a simmer, and cook uncovered for about 10 minutes, or until the pears are tender when pierced with a fork.

　　

Step 2

Remove the pears from the cooking liquid with a slotted spoon and set aside. Continue to simmer the liquid for about 5 minutes, or until reduced to about 1 1/2 cups and of a syrupy consistency.

　　

Step 3

Serve the pears either warm or cold with some port sauce and a drizzle of lemon tofu crème. Sprinkle with toasted pistachios.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.