Poached Pears
Poached Pears, a holiday recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Poached Pears
Ingredients
- 4 Pears, preferably Bosc
- 2 t Fresh lemon juice
- 1 c Cranapple juice
Method
- Halve, peel, and core the pears.
- Sprinkle freshly cut pears with lemon juice to prevent browning.
- Place in microwave-safe dish and cover with cranapple juice.
- Cover and cook on high 6 – 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they’ll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight.
- I love the texture and buttery flavor of poached pears.
- This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once.
- They can then be refrigerated and covered and eaten as snacks throughout the next week.
- Bosc and Bartlett pears are the best varieties for poaching.
- This is a nice holiday recipe because the cranberry juice turns the pears a pale pink color.
- These pears are pretty garnished with some fresh mint sprigs.
- This recipe is best made at least 30 minutes in advance to give the pears time to cool.
- Total Calories Per Half Pear: 62; Fat: <1 gram Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, ’Tis the Season: A Vegetarian Christmas Cookbook, to be published in August of 1995 by Fireside/Simon & Schuster.
- Posted by Bobbi Pasternak to the Fatfree Dig.
- Vol. 12 Issue 9 Nov. 10, 1994.
- FATFREE Recipe collections copyrighted by Michelle Dick 1994.
- Used with permission.
- Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
More Holiday recipes
- Blackberry Blackheads^
- Cool Ghoul Treats
- Eyeball Potion
- Fabric Softener Smoothie^
- Fig Spooks
- Finger Jello