Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
4 Fresh Bartlett or Bosc pears
2 cups Cabernet Sauvignon or other full-bodied red wine
¾ cup Sugar
Zest of 1 orange (colored part of peel)
4-inch piece Vanilla bean
1 cup Fresh or thawed frozen unsweetened raspberries or blackberries
¼ cup Natural American pistachios, chopped
4 large Mint leaves or sprigs
Pare pears, leaving stems; core from bottom. Place in saucepan, add approximately 2-inches water; cover pan and bring to boil. Simmer 10 minutes or until tender but not mushy. Drain and cool. For sauce, combine Cabernet, sugar, orange zest and vanilla bean in wide saucepan. Bring to boil uncovered. Boil about 15 minutes, evaporating sauce until reduced to approximately 1 cup. Discard orange zest and vanilla bean. Add berries and cook 1 minute; cool. To serve, roll pears in pistachios to coat. Spoon sauce into shallow dessert bowls. Stand pears in sauce. Put mint leaves onto pear stems.