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6
Ginger Poached Pears
◆
68
deSSertS
juice of 1 lemon
1 can ginger ale
2 strips lemon peel,
2 x ½", bitter white pith removed
6 slices (size of a quarter)
fresh ginger
4 medium pears (Bartlett, Anjou,
or Bosc), slightly underripe,
but fragrant – with stems
2 tablespoons chopped crystallized
ginger
Honey Yogurt Cream (page 69)
No time to fuss with dessert – here is one to fix and forget.
Served chilled it is an easy, do-ahead dessert that is healthy too.
Makes 4 servings
Combine lemon juice and 4 cups water in a medium bowl. Place the ginger ale,
lemon peel, and fresh ginger in the ceramic pot of the Cuisinart
®
Slow Cooker;
stir. Peel the pears, leaving the stem intact; cut a thin slice from the bottom of each
pear so that it stands upright. As each pear is peeled, dip into the lemon water to
prevent darkening and stand it in the ginger liquid in the Slow Cooker.
Cover. Cook on Low for 4 hours (do not cook on High – the pears will boil, not
poach). Turn off. Allow pears to cool in poaching liquid. Chill in liquid. (If desired,
before serving, liquid may be thickened to a syrup-like consistency by simmering
until it is reduced by half.)
To serve, arrange each pear on a deep plate (rimmed soup bowl works well). Spoon
poaching liquid over pears. Garnish with a dollop of Honey Yogurt Cream and
sprinkle with chopped crystallized ginger.
Nutritional information per serving:
Calories 174 (5% from fat) • carb. 44g .• pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 14mg • calc. 43mg • fiber 5g
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