Pears Mary Garden Recipe
Ingredients
| Pears | 4 | |
| Sugar | 1 Cup (16 tbs) | |
| Water | 500 Milliliter | |
| Raspberry jam | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Kirsch | 1 Tablespoon | |
| Candied cherries | 1⁄4 Cup (4 tbs) | |
| Whipped cream | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 664 Calories from Fat 181
% Daily Value*
Total Fat 20 g30.9%
Saturated Fat 13.3 g66.3%
Trans Fat 0 g
Cholesterol 82.9 mg27.6%
Sodium 21.5 mg0.9%
Total Carbohydrates 118 g39.2%
Dietary Fiber 4.7 g18.6%
Sugars 104.1 g
Protein 0.57 g1.1%
Vitamin A 0.7% Vitamin C 10.5%
Calcium 4.7% Iron 1.5%
*Based on a 2000 Calorie diet
Directions
2. Boil the sugar and one cup water together three minutes, stirring until the sugar has dissolved. Add the pears, lower the heat and simmer until the pears are tender. Cool the pears in the syrup, then drain well.
3. Heat the jam, stirring, until softened. Strain. Mix the cornstarch with one tablespoon cold water and add to the strained jam. Bring to a boil, cool and add the kirsch.
4. Pour warm water over the cherries and let stand until soft. Drain and dry. Add to the jam mixture.
5. To serve, turn the raspberry-cherry sauce into a serving dish, arrange the cooled pears over the sauce and garnish with the whipped cream, using a pastry tube if desired.
Chef
