Poached pears in cinnamon-ginger sauce
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Poached pears in cinnamon-ginger sauce
  Pears    Diabetic    Sauces  
Last updated 6/12/2012 1:18:23 AM. Recipe ID 49212. Report a problem with this recipe.
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      Title: Poached pears in cinnamon-ginger sauce
 Categories: Desserts, Diabetic
      Yield: 6 Servings
 
           Stephen Ceideburg
      6    Bosc or Anjou pears *
      2    Lemons, cut in half
      6 c  Water
  1 1/2 c  Granulated sugar
      2    Whole cinnamon sticks
      8    Quarter-sized slices fresh
           -ginger **
      1 tb Minced candied ginger ***
 
  *slightly underripe, 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, 1/19/93.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 49212 (Apr 03, 2005)

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