Healthful Cooking: Pears

[Guest guest]

Maple Baked Pears

Poached Pears In Wine And Cinnamon

 

 

* Exported from MasterCook *

 

Maple Baked Pears

 

Recipe By : Healthful Cooking, Mary Carroll, StarTribune, 4/00

Serving Size : 4 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Bosc pears -- peeled

halved and cored

1/2 lemon

1 teaspoon unsalted butter

2 tablespoons brown sugar

2 tablespoons maple syrup

Water

1/2 teaspoon vanilla extract

 

Serves 4.

 

This delicious recipe adapted from Food & Wine magazine uses real maple

syrup in the baking sauce.

 

Rub pears with cut lemon to prevent browning. In ovenproof skillet over

medium heat, heat butter, brown sugar, and maple syrup. Add pears and turn

several times to coat. Arrange, cut side down, in single layer. Bake at

375 degrees 30 minutes, or until tender and golden.

 

Remove pears to platter. Add small amount of water to cooking liquid to

loosen from pan. Add vanilla. Pour over pears.

 

Nutrition information per serving:

 

Calories 110, Carbohydrates 26 g, Protein 0 g, Fat 1 g, including sat. fat

1 g, Cholesterol 3 mg, Sodium 4 mg, Calcium 22 mg, Dietary fiber 2 g.

 

Diabetic exchanges per serving: 1 fruit exch., 1/2 other carb. exch.

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Poached Pears In Wine And Cinnamon

 

Recipe By : Healthful Cooking, Mary Carroll, StarTribune, 4/00

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium Bosc pears

peeled but left whole

2 cups nonalcoholic red wine

2 cups apple juice

1/2 cup brown sugar

1 cinnamon stick

2 teaspoons grated orange peel

4 cups vanilla low-fat frozen yogurt

OR ice cream

 

Serves 8.

 

Peel, halve, and core pears. Place in heavy 2-quart saucepan. Add wine,

juice, brown sugar, cinnamon and orange peel. Bring to boil over

medium-high heat, then lower heat to medium. Cook 20 to 30 minutes, gently

turning pears to submerge each completely, or until pears are

tender. Remove cinnamon stick and discard. Spoon yogurt into 8 serving

bowls; top with pears and spoonful of poaching liquid.

 

Nutrition information per serving:

 

Calories 180, Carbohydrates 42 g, Protein 5 g, Fat 1 g, including sat. fat

1 g, Cholesterol 0 mg, Sodium 60 mg, Calcium 160 mg, Dietary fiber 2 g.

 

Diabetic exchanges per serving: 1/2 milk exch., 1 fruit exch., 1 1/2 other

carb. exch.

 

- - - - - - - - - - - - - - - - - -