Ginger Caramel Oven-Poached Pears
Oven-poaching takes a bit longer than on the stove top, but the flavours are deeper. This is a palate pleaser with frozen yogurt.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 356 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 83 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 7 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 7% |
| vit C | 10% |
| folate | 4% |
-
1-1/3 cups (325 mL) pear or apple juice
2 tbsp (25 mL) lemon juice
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) water
5 slices gingerroot
5 peppercorns
4 pears
1/4 cup (50 mL) 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.
Additional Information
Source
Canadian Living Magazine: November 2004
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