Pears with Blueberry Sauce Recipe
Summary
Difficulty LevelBit DifficultHealth IndexHealthy++
Ingredients
| Pears | 4 Small, pared | |
| Water | 1/4 Cup (16 tbs) | |
| Orange juice | 1 Tablespoon, frozen | |
| 2 teaspoons unsalted margarine, melted | ||
| 2-inch cinnamon stick, broken in half | ||
| Blueberries | 1 Cup (16 tbs) | |
| Water | 1 Tablespoon | |
| 1 teaspoon each granulated sugar, cornstarch, and lemon juice | ||
Directions
Preheat oven to 350°F.
In shallow 1-quart casserole arrange pears on their sides.
In 1-cup glass measure combine water, orange juice, and margarine; pour over fruit.
Add cinnamon stick and bake until pears are tender, 20 to 30 minutes, basting occasionally and turning pears over once after 15 minutes.
Using slotted spoon, transfer each pear, stem up, to a dessert dish; reserve pan juices.
In small saucepan combine pan juices with blueberries and bring to a boil.
In a small cup or bowl combine water, sugar, cornstarch, and lemon juice, stirring to dissolve cornstarch; add to saucepan and, stirring constantly, bring to a boil.
Reduce heat and cook, stirring frequently, until slightly thickened.
In shallow 1-quart casserole arrange pears on their sides.
In 1-cup glass measure combine water, orange juice, and margarine; pour over fruit.
Add cinnamon stick and bake until pears are tender, 20 to 30 minutes, basting occasionally and turning pears over once after 15 minutes.
Using slotted spoon, transfer each pear, stem up, to a dessert dish; reserve pan juices.
In small saucepan combine pan juices with blueberries and bring to a boil.
In a small cup or bowl combine water, sugar, cornstarch, and lemon juice, stirring to dissolve cornstarch; add to saucepan and, stirring constantly, bring to a boil.
Reduce heat and cook, stirring frequently, until slightly thickened.
Chef
