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Poached Pears Recipe
|Firm ripe pears||4 , peeled, cored from the bottom|
|Fresh lemon juice||3 Tablespoon|
|Lemon rind strip||1 Small|
|Ground cloves||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine/Cranberry juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 865 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.18 g0.88%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13.1 mg0.5%
Total Carbohydrates 203 g67.7%
Dietary Fiber 20.7 g82.8%
Sugars 160.3 g
Protein 3 g5.7%
Vitamin A 3.3% Vitamin C 101.4%
Calcium 8.8% Iron 7.4%
*Based on a 2000 Calorie diet
In saucepan, place remaining juice and all other ingredients.
Cook over high heat 1 minute, then stir and cook an additional minute or until sugar is dissolved.
Stand pears in the mixture and baste them with the sauce.
A bulb baster does this job well.
Cover and simmer 12 minutes, basting every 3 minutes.
Test for doneness; pears should be tender enough to be easily pierced with a fork.
Let pears cool in their liquid, basting occasionally.
Serve chilled or at room temperature.
Nutmeg-laced whipped cream or plain yogurt can be served on the side.