Golden pears in maple-coloured syrup is an elegant, delicious dessert. Cooling the pears in the poaching liquid prevents their discolouration.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2007
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 23 mg
- Protein 2 g
- Calories 294.0
- Total fat 3 g
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 69 g
- Iron 8.0
- Folate 6.0
- Calcium 10.0
- Vitamin A 2.0
- Vitamin C 32.0