These pears may be refrigerated in their cooking liquid overnight.

　　

Ingredients

serves 4

　　1 cup dry white wine

　　2 tablespoons port or full-bodied red wine

　　3 cups water

　　1/4 cup honey

　　1 piece (3/4 inch) fresh ginger, peeled and cut crosswise into 6 slices

　　1 vanilla bean, split in half lengthwise and scraped

　　4 ripe, firm Bartlett or Comice pears

　　

Step 1

Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.

　　

Step 2

Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.

　　

Step 3

Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.

　　

FIT TO EAT RECIPE

Step 4

(Per serving)

　　

Step 5

Calories: 235

　　

Step 6

Fat: 1g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 50g

　　

Step 9

Sodium: 10mg

　　

Step 10

Protein: 1g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.