Poached Pears and Figs with Fennel
In addition to fresh fruit, offer guests a choice of poached fruit. Use golden Calimyrna figs.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 183 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| 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% |
Suggested Recipes
-
4 cups (1 L) apple
4 whole cloves
1 stick cinnamon
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) fennel seeds
4 strips orange rind
8 pears (3 lb/1.5 kg)
8 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.)
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »