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Cranberry-Poached Pears

Source of Recipe

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Cranberry-Poached Pears

Cooking Light - January 1997 - Kathleen Desmond Stang,
Not yet rated.
6 servings

To make this cranberry-poached pear dessert even easier, use a melon baller to core the pears.

Ingredients:
3 large pears (2 pounds)
2 cups cranberry juice cocktail
1/4 cup firmly packed brown sugar
1 teaspoon whole cloves
1 (3-inch) cinnamon stick
3 tablespoons low-fat sour cream

Preparation:
Peel and core pears. Cut each pear in half lengthwise; set aside. Combine juice, brown sugar, cloves, and cinnamon in a large nonaluminum saucepan; bring to a boil. Place pears, cut sides up, in a single layer in pan; cover, reduce heat, and simmer 8 minutes or until pears are tender.

Remove from heat. Let stand, covered, 20 minutes. Remove pears with a slotted spoon, and place in a shallow dish. Cover and chill.

Bring juice mixture to a boil; cook 5 minutes or until reduced to 1 cup. Strain juice mixture through a sieve into a small bowl; cover and chill. Discard spices.

Arrange 1 pear half, cut side up, on each of 6 dessert plates. Drizzle 2-1/2 tablespoons juice mixture over each pear half; top each with 1-1/2 teaspoons sour cream.

One serving (1/6 of recipe) equals: Calories 156 (Calories from fat 8 %); Fat 1.4 g (Satfat 0.6 g, Monofat 0.4 g, Polyfat 0.2 g); Protein 0.7 g; Carbohydrate 37.7 g; Fiber 3.2 g; Cholesterol 3 mg;
Sodium 9 mg