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Pears Cardinal Recipe
|Water||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Raspberries||4 Cup (64 tbs)|
|Confectioners sugar||4 Tablespoon, sifted|
Calories 373 Calories from Fat 11
% Daily Value*
Total Fat 1 g2.1%
Saturated Fat 0.04 g0.21%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.8 mg0.2%
Total Carbohydrates 95 g31.5%
Dietary Fiber 17.5 g69.9%
Sugars 69 g
Protein 3 g5.4%
Vitamin A 2.1% Vitamin C 85%
Calcium 6.6% Iron 8%
*Based on a 2000 Calorie diet
1) Pare the pears gently and leave the stems intact.
2) Wash the raspberries, drain well and pat dry on paper towels.
2) In a heavy-based saucepan add the water and sugar, stir well, bring to a boil over medium heat and rapidly boil for minimum 2 minutes.
3) Turn off the heat , add the lemon juice and vanilla bean, then gently put the pears into the syrup.
4) Gently simmer covered for about 30 minutes or until the pears are tender. Spoon the liquid at intervals over the pears then remove and keep the pears aside.
5) Boil the syrup rapidly for 2 minutes and reduce to half . Put the pears back, cover and leave the pears to cool. Spoon the liquid over the pears occasionally.
6) In a bowl add the confectioners' sugar, press and strain the raspberries into the sugar. Stir and mix well.
7) Just before serving, remove the pear from the syrup with a slotted spoon, and place in a serving dish.
8) Remove and discard the vanilla bean from the syrup and spoon the syrup over each pear.
9) Spoon a little raspberry puree over each pear and serve immediately.