POACHED PEARS WITH GINGER
Steps:
- Bring all the ingredients except the pears to a simmer over medium-high heat in a large saucepan. Reduce heat to medium-low; cook 5 minutes.
- Meanwhile, peel the pears and cut them in half lengthwise. Use a small spoon or melon baller to scoop out the core and seeds from each half, leaving the stems intact. Trim the fibrous strip from the center with a paring knife. Gently lower the pears into the pot. If they are not completely covered by liquid, lay a piece of parchment paper directly on the pears.
- Cook until a paring knife slides easily into the pears, meeting slight resistance, 15 to 20 minutes. Remove from heat; let cool in liquid 30 minutes. Use a slotted spoon to transfer the pears to a large bowl; cover with parchment paper. Cook the liquid over medium heat until syrupy, about 15 minutes; discard the vanilla pod and ginger. Let cool. Serve 2 pear halves in each bowl; spoon the syrup over the pears.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 235
- Fat: 1g
- Cholesterol: 0mg
- Carbohydrate: 50g
- Sodium: 10mg
- Protein: 1g
- Fiber: 5g
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