Poached Pears With Cranberry Cardamom Sauce Recipe


Difficulty LevelEasyHealth IndexAverage
CourseInterest Group


 Dry white wine2 Cup (32 tbs)
 Cranberries1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Water1⁄2 Cup (8 tbs)
 Whole cloves3
 Orange peel strips2 (2 Inch)
 Ground cardamom1⁄2 Teaspoon
 Pears2 (Peeled)
 Vanilla frozen yogurt1 Cup (16 tbs)
 Almond cookies1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2547 Calories from Fat 366

% Daily Value*

Total Fat 41 g63.5%

Saturated Fat 5.8 g29.1%

Trans Fat 0 g

Cholesterol 521.6 mg

Sodium 209.6 mg8.7%

Total Carbohydrates 448 g149.3%

Dietary Fiber 31.2 g124.6%

Sugars 299.8 g

Protein 32 g63.6%

Vitamin A 6.1% Vitamin C 138.1%

Calcium 38.8% Iron 15.8%

*Based on a 2000 Calorie diet


Combine first 7 ingredients in heavy medium saucepan.
Bring to boil, stirring to dissolve sugar.
Add pears, reduce heat, cover and simmer until tender when pierced with knife, turning once, about 20 minutes.
Transfer pears to bowl using slotted spoon.
Cover and refrigerate until well chilled.
Boil poaching liquid until reduced to 1 cup plus 2 tablespoons, stirring occasionally, about 15 minutes.
Strain into bowl, pressing on solids. (Can be prepared 1 day ahead. Refrigerate pears and sauce separately.)
Rewarm sauce over medium low heat.
Stand pears on plates.
Place scoop of frozen yogurt next to each pear.
Drizzle sauce over pears and yogurt.
Serve with cookies.