Poached Pears with Orange Sour Cream

Servings = 4 | Serving size =1 pear

This recipe can be multiplied by 2,3.

The poached pears keep well for about a week.

1 1/2 cups	Splenda
1/2	cinnamon stick
6	whole cloves
2 Tbsp	pure vanilla extract
2 Tbsp	fresh grated lemon zest
6 cups	water
4 medium	bosc pears (peeled)
1/2 cup	non-fat sour cream
1 tsp	fresh grated orange peel
1 Tbsp	Splenda
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.

Nutrition Facts

Serving size: 1 pear / 2 Tbsp. sauce | Servings 4

Calories 229 | Calories from Fat 2

Amount Per Serving (% Daily Value)

Total Fat 0g (0%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 5 mg (2 %) | Sodium 43 mg (2 %)

Total Carbohydrates 51g (17%) | Sugars 34g

Dietary Fiber 6g (25%) | Protein 2g

Vitamin A 3% | Vitamin C 21 % | Calcium 7% | Iron 3%

Vitamin K 9 mcg  | Potassium  271 mg | Magnesium  18 mg