Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.

"It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption."
-Edward Bunyard, English author

The refrigerator light goes on...

This is so good for you and so easy to make. It is the perfect summer dessert and is terrific for dinner parties.

Cloves

Cloves are those small stick looking things that your mom stuck in the ham at holidays. I have both whole cloves and ground cloves in my cupboard and I use them about equally. If I have the time I grind them fresh using a mortar and pestle but I also use whole cloves when I am combining other spices in the blender for rubs or marinades (see Wet Rub Chicken).

Ground cloves, like whole, are pretty powerful so a little goes a long way. If you are trying to create your own recipe go easy at first. Too much ground clove will make a recipe bitter.

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

            

          

Poached Pears with Orange 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
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 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.

© 2013 Harlan Bros. Productions, LLC. All rights reserved. | About Dr. Gourmet | Contact Us | Copyright Information | Terms of Use | Privacy Policy |