Poached Pears and Figs with Fennel
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 183183 cal |
| pro | 1 g1g pro |
| total fat | 1 g1g total fat |
| sat. fat | 00 sat. fat |
| carb | 46 g46g carb |
| fibre | 4 g4g fibre |
| chol | 0 mg0mg chol |
| sodium | 5 mg5mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 88 iron |
| vit A | 11 vit A |
| vit C | 7070 vit C |
| folate | 33 folate |
In addition to fresh fruit, offer guests a choice of poached fruit. Use golden Calimyrna figs.
Ingredients
- 4 cups apple 4 cups apple
- 4 whole cloves 4 whole cloves
- 1 stick cinnamon 1 stick cinnamon
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1/2 tsp fennel seeds 1/2 tsp fennel seeds
- 4 strips orange rind 4 strips orange rind
- 8 pears , (3 lb/1.5kg)8 pears, (3 lb/1.5kg)
- 8 dried figs , halved8 dried figs, halved
Preparation
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.)
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