Pears are sublime at the peak of their season and readily available any time of year. This light dessert satisfies one of your 5-a-day servings, as well as providing a source of fibre and potassium. Simply poached in cranberry and grape juices, the pears take on a subtle flush of colour.
Ingredients
- 2 ripe pears
- 300 ml cranberry and grape juice (pre-mixed carton)
- 1 small sprig rosemary
Instructions
- Peel the pears, retaining the stalks, and slice lengthways into halves or leave whole if you prefer.
- Put the juice in a medium-sized pan, slot in the pears and heat to a simmer.
- Poach them uncovered for about 30 minutes until the pears are tender and the liquid has reduced by about half.
- Spoon the juice over frequently so that the pears take on a pretty blush colour.
- About 5 minutes before the end, pop the sprig of rosemary in for flavour.
- Serve warm or cold with the juice.
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Notes
Nutrition Facts
Blush Poached Pears (Ultimate Diabetes Cookbook)
Amount per Serving
Calories
171
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
5
mg
0
%
Potassium
322
mg
9
%
Carbohydrates
45
g
15
%
Fiber
6
g
25
%
Sugar
36
g
40
%
Protein
1
g
2
%
Vitamin A
114
IU
2
%
Vitamin C
22
mg
27
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
