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Poached Pears With Cranberry Cardamom Sauce Recipe
|Dry white wine||2 Cup (32 tbs)|
|Cranberries||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Orange peel strips||2 (2 Inch)|
|Ground cardamom||1⁄2 Teaspoon|
|Vanilla frozen yogurt||1 Cup (16 tbs)|
|Almond cookies||1 Cup (16 tbs)|
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
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.