This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.
Servings = 4 | Serving size =1 pear
Cooking Time = 45 Minutes
This recipe can be multiplied by 2,3.
The poached pears keep well for about a week.
|1 1/2 cups||Granulated Stevia or Splenda|
|2 Tbsp||pure vanilla extract|
|2 Tbsp||fresh grated lemon zest|
|4 medium||bosc pears (peeled)|
|1/2 cup||non-fat sour cream|
|1 tsp||fresh grated orange peel|
|1 Tbsp||Splenda or stevia|
|2 Tbsp||Grand Marnier|
Combine the Splenda, cinnamon, vanilla, cloves and lemon zest in a medium sauce pan with the water.
Heat over medium-high heat until the water is shivering.
While the water is heating cut a thin slice from the bottom of the peeled pear so that it will sit upright.
Reduce the heat to medium-low, add the pears and poach them for thirty minutes. Let the pears cool in the poaching water and then place in the refrigerator until cold.
While the fruit is cooling mix together the sour cream, orange peel, sugar and Grand Mariner. Chill.
Serve the pear on a plate sitting upright and place a dollop of orange cream to the side. Garnish with orange slices.
Serving size = 1 pear / 2 Tbsp. sauce
Servings = 4
Amount Per Serving
|Calories 229||Calories from Fat 2|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 51g||17%|
|Dietary Fiber 6g||25%|
|Vitamin A 3%||Vitamin C 21%|
|Calcium 7%||Iron 3%|
|Vitamin K 9 mcg||Potassium 271 mg|
|Magnesium 18 mg|