4 medium pears, ripe and firm, with stems (800 g)
1 medium lemon, cut into quarters
2 tablespoons of sugar
1 sprig of rosemary
4 grams of black pepper
1/2 cup of dry red wine (120 ml)
2 tablespoons of cornstarch
2 tablespoons of water
4 medium pears, ripe and firm, with stems (800 g)
1 medium lemon, cut into quarters
2 tablespoons of sugar
1 sprig of rosemary
4 grams of black pepper
1/2 cup of dry red wine (120 ml)
2 tablespoons of cornstarch
2 tablespoons of water
Peel the pear without removing the stem
Carefully remove the seeds using a melon baller
Pare the lemon and place it on the pear to prevent browning (use a lemon slice for each pear)
Place in a medium-sized baking dish, add the sugar, rosemary, black pepper, and wine
Microwave at high power for 7 minutes, stirring with the sauce halfway through (the pears should be tender when pierced with a fork or knife)
Transfer to four individual serving dishes
Dissolve the cornstarch in water and mix into the sauce from the baking dish
Microwave at high power for 2 minutes or until the sauce thickens
Glaze the pear, let it cool, and serve
162 calories per serving
