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
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
- Folate 4.0
- Calcium 3.0
- Vitamin C 10.0
