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Poached Pears And Raspberries Recipe
|Concentrated acesulfame k/1 teaspoon sugar||1⁄8 Teaspoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Vanilla bean||1 Inch, slit|
|Raspberries||2 Cup (32 tbs) (Fresh / Frozen, Unsweetened)|
|Fruit jam||2 Teaspoon (Seedless Raspberry Is A Good Choice)|
Serving size: Complete recipe
Calories 815 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.12 g0.61%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 16.9 mg0.7%
Total Carbohydrates 210 g70.1%
Dietary Fiber 54.5 g217.8%
Sugars 123.4 g
Protein 8 g15.4%
Vitamin A 6.9% Vitamin C 208.3%
Calcium 19.5% Iron 22%
*Based on a 2000 Calorie diet
Combine the acesulfame-K or sugar and water in a saucepan and bring to a boil.
Reduce the heat to low and add the vanilla bean and pear halves.
Simmer for 5 minutes or so, until the pears are fork-tender.
In a small bowl, gently toss the raspberries and jelly.
Put two pear halves on each serving plate.
Mound the raspberries on top of the pears.