20121007-220023.jpgThis is a great recipe – fresh, easy and beautiful.  Serve on a platter or on an individual dessert dish with the wine sauce drizzled on the pear and the plate.  Your guests will be impressed!  Here’s the recipe and below are more delicious ideas.
   Poached Pears in Wine Sauce

Halve 2 small pears lengthwise, leaving the stem attached to one half.  Carefully remove the core from both halves.  With the skin side up, use a sharp knife to cut the pear halves into thin slices, cutting almost, but not quite to the stem.
In a medium skillet, stir together 2/3 c rosé wine or orange juice, 1 T sugar, 2 inches stick cinnamon, 1 t lemon juice and 4 whole cloves.  Bring the wine mixture to boiling.  Place the pear halves, skin side up, in the skillet.  Return mixture to boiling; reduce heat.  Cover and simmer about 7 minutes or until the pears are just tender.  Use a slotted spoon or spatula to remove the pears from the skillet.  Place pears in dessert dishes.
Boil the wine mixture, uncovered, in the skillet for 3 – 4 minutes or till reduced to ¼ cup.  Remove the cinnamon and cloves.  Pour wine mixture over the pears.  Cover and chill thoroughly in the refrigerator.  If desired, garnish the mint sprigs before serving.

Fall in Love with Better Health
Shaklee Brunch Menu
Karen King   405-321-2122

Orange Cranberry Walnut Bread
Creamy Chopped Cauliflower Salad
Bran Muffins        Poached Pears

Orange Cranberry Walnut Bread
Combine 2 c all-purpose flour, 1½ t baking powder, 1 t baking soda, ½ t salt and 1 c sugar in a large mixing bowl.  Set aside.
Mix 1 beaten egg with ½ c orange juice, grated rind of 1 orange, 2 T melted butter and 2 T hot water.  Fold flour mixture into egg mixture until blended.  Do not beat.  Gently fold in 1 c raw whole cranberries and 1 c coarsely chopped walnuts.
Spoon into greased 9-in x 6-in loaf pan or smaller pans of choice.  Bake at 325 degrees for 60 minutes; test in center with wooden pick.
Cool on rack 15 minutes before removing from pans.

Creamy Chopped Cauliflower Salad
Whisk 5 T reduced-fat mayo, 2 T cider vinegar, 1 small finely chopped shallot, ½ t caraway seeds (optional), ¼ t freshly ground pepper in a large bowl until smooth.  Add 3 c chopped cauliflower florets (about ½ large head), 2 c chopped heart of romaine and 1 chopped tart-sweet red apple.  Toss to coat.

Bran Muffins     Fresh muffins whenever you need them.  Refrigerate for up to 6 weeks.
Mix 5 c flour with 1-15 oz box raisin bran*, 2½ c sugar.  Add 1 t salt, 5 t baking soda and 1 c oil.  Add 4 eggs beaten, 1 quart buttermilk and 2 t vanilla.
Fill muffin pan ¾ full.  Bake at 400 degrees for 15 mins.