Poached Pears and Figs with Fennel

Author: Canadian Living

In addition to fresh fruit, offer guests a choice of poached fruit. Use golden Calimyrna figs.

  • Portion size 8 servings

Ingredients

  • 4 cups apples
  • 4 whole cloves
  • 1 stick cinnamon
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fennel seeds
  • 4 strips orange rind
  • 8 pears (3 lb/1.5kg)
  • 8 dried figs halved

Method

In large shallow pan, combine apple juice, whole cloves, cinnamon stick, sugar, fennel seeds and orange rind strips; bring to boil. Reduce heat and simmer for 5 minutes.

Meanwhile, peel pears and add to juice mixture. Cover and simmer, basting often with poaching liquid, for about 30 minutes or until translucent and tender but not soft. Using slotted spoon, transfer to serving bowl.

Add figs to pan; cover and simmer for 10 to 15 minutes or until puffed and tender. Nestle among pears.

Continue cooking syrup until reduced to 1 cup (250 mL). Pass through fine sieve over fruit. Let cool to room temperature. (Can be covered and refrigerated for up to 1 day; serve at room temperature.)

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

  • Sodium 5 mg
  • Protein 1 g
  • Calories 183.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 46 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Poached Pears and Figs with Fennel

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