Poached Pears With Quince Paste In Parmesan Cloaks

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1181
FAT
158%
CHOL
50%
SOD
118%

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Ingredients for 8 servings

10 firm-ripe Bosc pears with stems (5 lb total)

1/4 cup fresh lemon juice

1 (750-ml) bottle dry white wine

3/4 cup sugar

1 vanilla bean

2 (3- by 1-inch) strips fresh lemon zest

1 lb Spanish or Portuguese quince paste (also called membrillo), cut into 10 equal pieces

parmesan cloaks

Special equipment: a 1-inch melon-ball cutter

Accompaniment: 1 (2-lb) piece Parmigiano-Reggiano for shaving

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