No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (772g) Recipe makes 4 servings The following items or measurements are not included below: 4 cloves |
||
| Calories 432 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 44mg | 1% | |
| Potassium 520mg | 14% | |
| Total Carbohydrate 106.7g | 35% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 95.8g | ||
| Protein 0.7g | 1% | |
Poached Pears
By: Tisme
Jun 12, 2008
A wondeful recipe by Donna Hay. Lovely for those cold winters nights. Any firm pears can be used Williams or Packham pears, but you may need to adjust the cooking time as they may take a little longer.
SERVES 4
Ingredients
- 2 liters water
- 1/2 cup sweet sherry
- 1 1/2 cups brown sugar
- 2 cinnamon sticks
- 4 cloves
- 4 beurre bosc pears, peeled and left whole
- cream, to serve
Directions
1
Place the water, sherry, sugar, cinnamon and the cloves in a large saucepan over a low heat and stir until the sugar dissolves.2
Add the peeled pears and simmer for about 25-30 minutes or until pears are cooked through.3
Allow pears to cool in the poaching liquid.4
Serve with cream.
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