Maple Spice Poached Pears
Golden pears in maple-coloured syrup is an elegant, delicious dessert. Cooling the pears in the poaching liquid prevents their discolouration.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 294 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 69 g |
| fibre | 5 g |
| chol | 7 mg |
| sodium | 23 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 8% |
| vit A | 2% |
| vit C | 32% |
| folate | 6% |
-
1 cup (250 mL) apple juice
1 cup (250 mL) maple syrup
4 whole cloves
1 cinnamon stick
6 firm ripe pears with stems
1 cup (250 mL) plain Balkan-style yogurt
Preparation:
In large saucepan, bring 2 cups (500 mL) water, apple juice, maple syrup, cloves and cinnamon stick to boil.
Meanwhile, starting at bottom of each, peel pears, leaving stem intact. Using paring knife or melon baller, scoop out core through bottom; trim bottom to level. Stand in maple syrup mixture.
Place round of parchment paper same size as saucepan over pears; bring to boil. Reduce heat, cover and simmer until tender, about 12 minutes. Let cool in liquid, about 2 hours.
Meanwhile, set cheesecloth-lined sieve over bowl; spoon in yogurt. Cover and refrigerate until reduced to about 2/3 cup (150 mL), about 1 hour.
With slotted spoon, transfer pears to plate; set aside. Discard cloves and cinnamon. Bring liquid to boil; boil until reduced to 1 cup (250 mL) syrup, about 18 minutes.
Stand 1 pear on each plate; evenly spoon syrup over pears. Add spoonful of drained yogurt to each plate.
Meanwhile, starting at bottom of each, peel pears, leaving stem intact. Using paring knife or melon baller, scoop out core through bottom; trim bottom to level. Stand in maple syrup mixture.
Place round of parchment paper same size as saucepan over pears; bring to boil. Reduce heat, cover and simmer until tender, about 12 minutes. Let cool in liquid, about 2 hours.
Meanwhile, set cheesecloth-lined sieve over bowl; spoon in yogurt. Cover and refrigerate until reduced to about 2/3 cup (150 mL), about 1 hour.
With slotted spoon, transfer pears to plate; set aside. Discard cloves and cinnamon. Bring liquid to boil; boil until reduced to 1 cup (250 mL) syrup, about 18 minutes.
Stand 1 pear on each plate; evenly spoon syrup over pears. Add spoonful of drained yogurt to each plate.
Additional Information
- Variation
French Toast with Maple Spice Poached Pears: Cook pears in syrup as directed and continue with recipe. Peel and cut pears into halves, quarters or slices.
In shallow dish, whisk together 3 eggs, 1/3 cup (75 mL) milk and 1/4 tsp (1 mL) cinnamon. Dip 8 thick slices of raisin bread into egg mixture, turning to coat and soak up liquid.
In large nonstick skillet, melt 1 tbsp (15 mL) butter over medium heat until bubbly. Fry soaked bread, in batches, adding 1 tbsp (15 mL) more butter as necessary and turning once, until golden, about 6 minutes.
Arrange 2 slices french toast on each plate. Top with pears and spoonful of drained yogurt. Drizzle with syrup.
Makes 4 servings.
Source
Canadian Living Magazine: March 2007
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