Ginger Caramel Oven-Poached Pears

Author: Canadian Living

Oven-poaching takes a bit longer than on the stove top, but the flavours are deeper. This is a palate pleaser with frozen yogurt.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

  • 1 1/3 cup pear juice
  • 1 1/3 cup apple juice
  • 2 tablespoons lemon juice
  • 1 cup granulated sugar
  • 1/2 cup water
  • 5 gingerroot
  • 5 peppercorns
  • 4 pears
  • 1/4 cup sliced almond toasted

Method

In small saucepan, warm pear juice with lemon juice; set aside.

In heavy saucepan, stir sugar with water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, brushing down side of pan but without stirring, until pale caramel colour, 8 minutes. Remove from heat.

Holding pan at arm's length and averting face to avoid splatters, pour in juice mixture. Stir with long-handled spoon until blended and bubbles subside.

Add ginger and peppercorns; boil until deeper caramel colour, about 10 minutes. Pour into 10-cup (2.5 L) shallow oval baking dish.

Peel, halve and core pears. Place, cut-side down, in caramel mixture; spoon sauce over top. Bake in 400°F (200°C) oven, basting every 10 minutes and turning over during last 10 minutes, until tender, about 35 minutes. Sprinkle with almonds.

Nutritional facts <b>Per serving:</b> about

  • Sodium 7 mg
  • Protein 2 g
  • Calories 356.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 83 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ginger Caramel Oven-Poached Pears

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