Poached Pears in Sweet Cabernet Reduction Sauce
Serves 4

Elegant and impressive in its presentation, this beautiful dessert is a treat for the eye as well as the palate. Just a drizzle of the sauce is all you need to turn a simple pear into a special occasion dessert. While the carb count makes this pleasure one more suitable to the low carb maintenance lifesstyle, it’s low enough to enjoy once in a while during correction.

Ingredients
4 very small pears¹
1 cup water
1 cup red wine
12 packets Splenda or Stevia
1 cinnamon stick
1 lemon, sliced
½ cup heavy cream²

General Instructions per serving

1. Peel the pears, leaving the stems intact; for larger pears, use a melon baller to remove the core from the blossom (bottom) end of the pear.
2. In a medium saucepan, combine the wine, water, and sweetener and bring to a boil. Reduce the heat to medium low; add the pears, cinnamon stick, and lemon slices, and cover. Cook the pears at a simmer for about 20 minutes or until very tender.
3. Remove the pears to a bowl, cover them, and refrigerate for several hours—over night if possible. At this time, also remove the cinnamon stick, lemon slices, and any stray seeds that may have gotten in.
4. Increase the temperature to medium high and reduce the sauce to a syrupy consistency, pour into a clean container, cover, and refrigerate. Remove the sauce at least an hour before serving and let it come to room temperature. Warm it gently in the microwave for 20 seconds on high.
5. When ready to serve, whip the cream to soft peaks. Place a couple of tablespoons of whipped cream onto the middle of each serving plate, center a pear in the pool of cream, and drizzle the sauce over it.