Poached Pears
Recipe by: Nanette Blanchard
(Makes 8 pear halves)
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.
4 pears, preferably Bosc
2 teaspoons fresh lemon juice
1 cup cranapple juice
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.
Total Calories Per Half Pear: 62; Fat: less than 1 gram
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