Ginger Caramel Oven-Poached Pears
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 356356 cal |
| pro | 2 g2g pro |
| total fat | 4 g4g total fat |
| sat. fat | 00 sat. fat |
| carb | 83 g83g carb |
| fibre | 4 g4g fibre |
| chol | 0 mg0mg chol |
| sodium | 7 mg7mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 77 iron |
| vit C | 1010 vit C |
| folate | 44 folate |
Oven-poaching takes a bit longer than on the stove top, but the flavours are deeper. This is a palate pleaser with frozen yogurt.
Ingredients
- 1-1/3 cups pear juice 1-1/3 cups pear juice or apple juice
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 cup granulated sugar 1 cup granulated sugar
- 1/2 cup water 1/2 cup water
- 5 slices gingerroot 5 slices gingerroot
- 5 peppercorns 5 peppercorns
- 4 pears 4 pears
- 1/4 cup sliced almonds , toasted1/4 cup sliced almonds, toasted
Preparation
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.
Source : Canadian Living Magazine: November 2004
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