Persian Poached Pears

Ingredients

• 4 large pears 
• 4  apricot dried
• 1 cup wine dry white
• 2 tablespoons honey 
• 2 strips lemon zest (3 x 1/2-inch)
• 5 tablespoons pistachios divided toasted coarsely chopped
• 2 tablespoons sugar 
• 3 inch vanilla pod split
• 4  vanilla wafers crushed reduced-calorie
• 1 cup water 

Equipment

• bowl
• sauce pan
• sieve
• slotted spoon
• melon baller

Directions

1. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat.
2. Combine water and next 7 ingredients (water through clove) in a large saucepan; bring to a boil.
3. Add pears; cover, reduce heat, and simmer 10 minutes or until tender.
4. Remove pears and apricots from cooking liquid using a slotted spoon; chill pears and apricots. Bring cooking liquid to a boil; cook until reduced to 1 cup (about 15 minutes). Strain cooking liquid through a sieve over a bowl; discard solids. Chill.
5. Chop apricots.
6. Combine apricots, wafer crumbs, and 1 tablespoon pistachios. Stuff about 2 tablespoons apricot mixture into each pear cavity.
7. Place pears in each of 4 bowls. Spoon 1/4 cup syrup over each pear; sprinkle each with 1 tablespoon pistachios.
8. Note: Use a melon baller to core pears.