Poached Pears In Cinnamon-Ginger Sauce
 
6   bosc or anjou pears *
2   lemons, cut in half
6 cup  water
1-1/2 cup  granulated sugar
2   whole cinnamon sticks
8   quartersized slices fresh ginger *, *
1 Tbsp  minced candied ginger ***
 
*slightly under ripe, peeled, halved and cored 
** smashed with flat sided knife or cleaver 
*** available at asian markets, gourmet stores and some supermarkets 
 
rub pear halves with cut lemon to prevent browning and set aside. 
combine water, sugar, cinnamon and ginger in large non aluminum pan. 
heat until boiling. reduce heat and simmer, uncovered, 30 for minutes. 
 
add pears and heat until liquid almost boils. reduce heat until 
liquid is just under a boil and poach pears until just tender, 12 to 
15 minutes. (knife will pierce center easily.) remove pears with 
slotted spoon and let cool slightly. arrange cooked pears on serving 
dish or in individual serving bowls. 
 
remove ginger and cinnamon from poaching liquid and reheat liquid 
until boiling. cook until liquid is reduced to thick syrup, about 25 
minutes. let cool slightly. pour warm syrup over pears. sprinkle with 
candied ginger and serve. you may also serve with scoops of vanilla 
or ginger ice cream. 
 
per serving: 280 calories (1 percent from protein, 98 percent from 
carbohydrate, 2 percent from fat), 1 gram protein, 74 grams 
carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium. 
 
exchanges: 11/2 fruit, 1/2 bread. 
 
from the oregonian's foodday 
 
posted by stephen ceideburg 
 
 
 
-- 
(ID: 6956) Mirror: rec.food.recipes: Thu, Jul 15, 2004


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