Wine-Poached Pears with Candied Pecans

• 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

1. Stem the pears and cut them into quarters lengthwise.
2. Core them (but dont peel) and divide the quarters in half again lengthwise.
3. In a skillet, combine the wine, juice, 1 1/2 tablespoons of the agave nectar, the vanilla, cinnamon, and nutmeg.
4. Bring the mixture to a simmer.
5. Stir in the pear slices.
6. over and simmer gently until the pears are tender but still hold their shape, about 15 minutes, stirring occasionally.
7. Meanwhile, heat the margarine and the remaining 1 1/2 tablespoons agave nectar in a small skillet.
8. Add the pecans and stir to coat.
9. Cook over medium heat until the pecans are nicely glazed, 5 to 7 minutes.
10. Dissolve the cornstarch in a little water.
11. Drizzle it into the pear mixture in the skillet, stirring constantly.
12. Cook briefly, just until the liquid in the skillet has thickened.
13. Remove from the heat.
14. Allow the pears to cool for several minutes, then divide among small bowls.
15. Top each serving with a few pecan halves.
16. Calories: 314
17. Total Fat: 12g
18. Protein: 2.5g
19. Carbohydrates: 49g
20. Fiber: 5g
21. Sodium: 20mg

firm, red wine, fruit juice, maple syrup, vanilla, ground cinnamon, ground nutmeg, margarine, pecan halves, cornstarch

Taken from www.epicurious.com/recipes/food/views/wine-poached-pears-with-candied-pecans-390566 (may not work)