Heavenly Poached Pears

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Heavenly Poached Pears

From Smart Crockery Cooking

Topped with luscious almond cream, these spicy pears make a grand finale worthy

of the fanciest dinner party, but are easy to make.

 

5- to 6-quart cooker Makes 8 servings

 

Juice of 1 lemon

 

1 cup water

 

8 slightly underripe Bartlett, Anjou, or Bosc pears, peeled

 

2 tablespoons crystallized ginger

 

2 teaspoons lemon peel

 

2 tablespoons white sugar

 

5 tablespoons brown sugar

 

1 teaspoon ground cinnamon

 

2 cups white grape juice

 

For the Almond Cream:

 

1 cup plain low-fat yogurt

 

1 cup nonfat sour cream

 

1/2 teaspoon almond extract

 

Place the lemon juice and water in a medium bowl; dip the pears into the lemon

mixture to keep them from browning. Stand the pears up in an electric slow

cooker.

 

Combine the ginger, 1 teaspoon of lemon peel, white sugar, 2 tablespoons of

brown sugar, cinnamon, and grape juice in a measuring cup; pour the juice

mixture over the pears. Cover and cook on LOW until the pears are tender, about

5 hours. Remove the pears from the heat and let them cool in the poaching

liquid.

 

To Make the Almond Cream: While the pears are cooking, drain the yogurt in a

cheesecloth-lined strainer in the refrigerator. When ready to serve the pears,

combine the drained yogurt (yogurt cheese), sour cream, remaining brown sugar,

and almond extract; stir until well blended. Serve each pear with a dollop of

almond cream; garnish with the remaining peel.

 

Per serving: About 212 calories, 0.7 g fat (3% of calories), 0 g saturated fat,

I mg cholesterol, 42 mg sodium, 4.7 g dietary fiber

 

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