Cranberry Poached Pears With Yogurt Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Unsweetened cranberry juice2 Cup (32 tbs)
 Sugar2 Teaspoon
 Lemon zest2 Teaspoon, grated
 Orange zest1 Teaspoon, grated
 Vanilla extract1 Teaspoon
 Cinnamon stick1
 Whole cloves4
 Pears2 Large, peeled halved and cored
 Plain low fat yogurt1 Cup (16 tbs)
 Toasted sesame seeds2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 871 Calories from Fat 162

% Daily Value*

Total Fat 19 g29.5%

Saturated Fat 4.4 g21.8%

Trans Fat 0 g

Cholesterol 13.6 mg

Sodium 184.6 mg7.7%

Total Carbohydrates 169 g56.4%

Dietary Fiber 22 g88.1%

Sugars 130.1 g

Protein 21 g42.3%

Vitamin A 9.4% Vitamin C 144.1%

Calcium 83.6% Iron 38.8%

*Based on a 2000 Calorie diet

Directions

1. In a medium-size nonreactive saucepan combine the cranberry juice, sugar, lemon zest, orange zest, vanilla, cinnamon stick and cloves, and bring to a boil over medium-high heat. Reduce the heat to low and simmer the mixture 5 minutes.
2. Add the pear halves and simmer another 15 minutes, turning occasionally. Remove the pan from the heat; remove and discard the cinnamon stick and the cloves.
3. Transfer the pear halves and poaching liquid to a bowl and set aside to cool to room temperature, basting the pears often with the liquid if they are not completely immersed.
4. Refrigerate the pears at least 30 minutes, or until well chilled.
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