POACHED PEARS IN CINNAMON-GINGER SAUCE
6 Bosc or Anjou pears*
2 lemons, cut in half
6 cups water
1 1/2 cups granulated sugar
2 whole cinnamon sticks
8 quarter-sized slices fresh ginger**
1 tbsp minced candied ginger
Vanilla or ginger ice cream (optional, for serving)
*slightly underripe, peeled, halved and cored
**smashed with flat sided knife or cleaver
Rub pear halves with cut lemon to prevent browning and set aside.
Combine 6 cups water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes. (Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly.
Arrange cooked pears on serving dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly.
Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.
Makes 6 servings
Per serving: 280 calories (1 percent from protein, 98 percent from carbohydrate, 2 percent from fat), 1 gram protein, 74 grams carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium
Exchanges: 1 1/2 fruit, 1/2 bread
From: Velma
Source: Stephen Ceideburg
6 Bosc or Anjou pears*
2 lemons, cut in half
6 cups water
1 1/2 cups granulated sugar
2 whole cinnamon sticks
8 quarter-sized slices fresh ginger**
1 tbsp minced candied ginger
Vanilla or ginger ice cream (optional, for serving)
*slightly underripe, peeled, halved and cored
**smashed with flat sided knife or cleaver
Rub pear halves with cut lemon to prevent browning and set aside.
Combine 6 cups water, sugar, cinnamon and ginger in large non aluminum pan. Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes. (Knife will pierce center easily.) Remove pears with slotted spoon and let cool slightly.
Arrange cooked pears on serving dish or in individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling. Cook until liquid is reduced to thick syrup, about 25 minutes. Let cool slightly.
Pour warm syrup over pears. Sprinkle with candied ginger and serve. You may also serve with scoops of vanilla or ginger ice cream.
Makes 6 servings
Per serving: 280 calories (1 percent from protein, 98 percent from carbohydrate, 2 percent from fat), 1 gram protein, 74 grams carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium
Exchanges: 1 1/2 fruit, 1/2 bread
From: Velma
Source: Stephen Ceideburg
MsgID: 3156477
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 09-04-...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Any Recipe Can Happen Thursday! - 09-04-...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (8)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Any Recipe Can Happen Thursday! - 09-04-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Chickpea Casserole (using dried chickpeas, no meat, NY Times Cookbook) |
Betsy at Recipelink.com | |
3 | Recipe: Traditional Tacos with Salsa Roja and Salsa Verde |
Betsy at Recipelink.com | |
4 | Recipe: Colorful Couscous Salad (using zucchini, peppers and onions) |
Betsy at Recipelink.com | |
5 | Recipe: Barbecue Beef Sandwiches (12 sandwiches, using chuck roast, crock pot) |
Betsy at Recipelink.com | |
6 | Recipe: Chicken with Orange Pesto (using chicken breasts, broiler, food processor) |
Betsy at Recipelink.com | |
7 | Recipe: Grileld Honey Chicken with Cherry Sauce |
Betsy at Recipelink.com | |
8 | Recipe: Poached Pears in Cinnamon-Ginger Sauce |
Betsy at Recipelink.com | |
9 | Recipe: Apple Cherry Sauce (using maple syrup and nut, for meat) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Pear Walnut Squares
- Heirloom Strawberry Loaf (using white bread, vintage recipe)
- Georgia Peach Shortcake
- Fall Harvest Cobbler
- Tropical Pineapple-Apple Crisp
- All-American Deep-Dish Cherry Cobbler
- Fruit Fondue with Cold Creamy Raspberry Dip or Hot Very Raspberry Dip
- Red, White and Blue Watermelon Sundaes
- Banana Chocolate Chimichangas
- Banana Ambrosia
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute