Cinnamon & Black Peppercorn Poached Pears
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- 1 cup frozen raspberries
- 1-2 teaspoons cornstarch
- 2 tablespoons cold water
- 1 quart cranberry juice
- 1 cinnamon stick
- 6 black peppercorns
- 1 clove
- 2 pears, peeled with stems left on
- 8 ounces plain low-fat yogurt, mixed with vanilla and honey, to taste
- Add frozen raspberries to skillet and heat to release juices. Mash the fruit to release as much juice as possible. Remove from heat and strain to separate liquid from pulp. (Discard pulp.) Return juice to the skillet.
- In small dish or jar, dissolve cornstarch in cold water and then add into raspberry juice. Stir well, and cook over medium heat until mixture thickens. Remove from heat, let cool, and pour mixture into a squeeze bottle.
- Poor cranberry juice into a 2-3 quart sauce pan and bring to a boil. Add cinnamon stick, peppercorns, and clove and reduce to simmer. Add peeled pears to liquid, cover pot, and cook (poach) for 5 minutes. Chill mixture until cold in refrigerator.
- To serve, remove pears from cranberry liquid. Cut each pear lengthwise from stem to bottom and remove seeds while keeping pear half intact. Thinly slice each pear half from stem to bottom. (Ideally, pear half will remain mostly intact.)
- Spread yogurt mixture equally among 4 plates to anchor pear. Top each plate with pear half, that is fanned out across the yogurt mixture. Drizzle with raspberry puree.
Serves 4 | Per Serving
Fiber: 2 gm
Fat: 0 gm
Protein: 2 gm
Sodium: 22 mg
Cholesterol: 2 mg
Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services