Poached Pears and Figs with Fennel
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 183 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 46 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 8 |
| vit A | 1 |
| vit C | 70 |
| folate | 3 |
In addition to fresh fruit, offer guests a choice of poached fruit. Use golden Calimyrna figs.
Ingredients
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.)
Related content
-
-
Baked Pear Batter Cake
The custard puffs up around the pears as this cosy dessert bakes. A hint of maple syrup makes it...
-
Spiced Poire Hélène
This classic French pear dessert was created in honour of the operetta “La Belle...
-
Poached Cardamon and Saffron Pears
Delicious, healthy dessert or breakfast addition!
