Lucia's Poached Pears with Cinnamon and Prunes

3  slightly underripe Anjou pears
10  prunes
1  stick cinnamon
3  cloves
1  vanilla bean
2  strips lemon peel (organic preferred)
1 1/4  cups water
Ground cinnamon for garnish

1. Peel pears, place in heavy pot. Add other ingredients except for ground cinnamon.
2. Cover tightly and bring to a boil. Reduce heat to low and cook for 20 minutes,
or until tender
(test by piercing center of pears with a knife; if it passes easily, they’re cooked).
3. Spoon into serving bowls and sprinkle with ground cinnamon. Serve warm or chilled.

Serves 3. Analysis per serving: 165 calories, 1.4g protein, 0.8g fat,
42g carbohydrates

Source: Spices of Life by Nina Simonds (Knopf)