Poached Pears in Red Wine

Dessert does not always have to come with regrets.  In fact, it never should if it's something you've made yourself.  But certain meals call for a lighter touch at the end of the night.  This poached pear recipe is another direct import from Florence.  When I first tasted it many years ago, I had no idea that just a few ingredients could give such complex flavors and that a truly light and low-fat dessert could make me that happy.  I'm still smiling.


Poached Pears in Red Wine
(Pere al Vino Rosso)

Serves 4

2 pears, such as Bosc (firm and not not overly ripe)
1 cup dry red wine
2 Tbsp. Marala wine or Grand Marnier
1/2 cup water
2 Tbsp. sugar
Peel of 1/4 of a lemon, yellow part only
Small piece of cinnamon stick, or pinch of dry cinnamon

Peel the pears, leaving the stalks in tact.  Cut a very small slice from the bottom so they will stand up without falling.  Place them upright in a medium but tall saucepan.  Add the wines, water, lemon peel, cinnamon and sugar.  Cook on medium heat, covered, for 20 minutes (longer if the pears are very large) until you can easily pierce them with a sharp knife.   Remove the pears and reduce the sauce on high heat until it's a bit thicker, about ten minutes.   Spoon the sauce on a plate, cut the pears in half, thinly slice them diagonally and place carefully on the plate.  Serve hot or cold.  Garnish with a little freshly whipped cream.

Chocolate Meringue Cookies (Totally GF - Gluten and Guilt Free)

This is one of a million recipes that my mom kept on file.  This is for the chocolate lover who needs something light but still has to have chocolate.  These weigh nothing and are the perfect way to get a little chocolate if you're trying to cut calories elsewhere.  They are a great addition to your cookie jar and a wonderful treat to offer unexpected guests. 

Chocolate Meringue or Beacon Hill Cookies

1 cup chopped bittersweet, semi-sweet or milk chocolate - pick your favorite

2 egg whites

dash of salt

1/2 cup sugar

1/4 tsp. vinegar

1/2 tsp. vanilla extract

3/4 cup finely chopped walnuts

Preheat oven to 350 degrees Fahrenheit.

On top of a double boiler, melt the chocolate.  In another large bowl, beat the egg whites with the salt until foamy.  Gradually add the sugar until stiff peaks form.  Beat in the vinegar and vanilla.  Gently fold in the melted chocolate and walnuts.  Don’t overmix – the mixture should have streaks of chocolate.

Drop by teaspoonfuls onto a lightly greased baking sheet.  Bake 9-10 minutes.  Cookies should be firm and slightly cracked.  Let rest on cookie sheet 5 minutes before transferring to cooling rack.