Poached pears always make a lovely dessert, but what makes this extra pleasing is the addition of glazed pecans.

　　

Ingredients

4 to 6 servings

　　4 large firm, ripe Bosc pears

　　1/3 cup dry red wine

　　2/3 cup fruit juice (apple juice or pear nectar works well)

　　3 tablespoons agave nectar or maple syrup

　　1 teaspoon vanilla extract

　　1/4 teaspoon ground cinnamon

　　Pinch of ground nutmeg

　　2 teaspoons nonhydrogenated margarine

　　1/2 cup pecan halves

　　1 tablespoon cornstarch

　　

Step 1

Stem the pears and cut them into quarters lengthwise. Core them (but don’t peel) and divide the quarters in half again lengthwise.

　　

Step 2

In a skillet, combine the wine, juice, 1 1/2 tablespoons of the agave nectar, the vanilla, cinnamon, and nutmeg. Bring the mixture to a simmer. Stir in the pear slices. over and simmer gently until the pears are tender but still hold their shape, about 15 minutes, stirring occasionally.

　　

Step 3

Meanwhile, heat the margarine and the remaining 1 1/2 tablespoons agave nectar in a small skillet. Add the pecans and stir to coat. Cook over medium heat until the pecans are nicely glazed, 5 to 7 minutes.

　　

Step 4

Dissolve the cornstarch in a little water. Drizzle it into the pear mixture in the skillet, stirring constantly. Cook briefly, just until the liquid in the skillet has thickened. Remove from the heat.

　　

Step 5

Allow the pears to cool for several minutes, then divide among small bowls. Top each serving with a few pecan halves.

　　

nutrition information

Step 6

Calories: 314

　　

Step 7

Total Fat: 12g

　　

Step 8

Protein: 2.5g

　　

Step 9

Carbohydrates: 49g

　　

Step 10

Fiber: 5g

　　

Step 11

Sodium: 20mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).