This is an impressive way to end a special meal! Pears can be served plain or grilled. For a variation, try poaching pears in wine or cranberry juice.
- 4 Ontario Pears, peeled
- 2/3 cup (150 mL) granulated sugar
- 1 cup (250 mL) Ontario Apple Cider
- 1/2 cup (125 mL) water
- 1 2-inch (5 cm) cinnamon stick
- 1 cup (250 mL) regular or light Ontario Sour Cream
- 3 tbsp (45 mL) Ontario Maple Syrup
Cut pears in half and scoop out core. In medium saucepan, combine 1/2 cup (125 mL) of the sugar, cider, water and cinnamon stick; bring to boil. Reduce heat and add pears, flat side up; cover and simmer for 10 minutes. Turn pears carefully; simmer, uncovered, until tender, 5 to 10 minutes, spooning syrup over pears often. Let cool in syrup. Remove cinnamon stick. Refrigerate until ready to serve. Combine sour cream and maple syrup; set aside.
Just before serving, place pear halves flat side down on work surface. Starting near stem end, cut each lengthwise into 1/4-inch (5 mm) thick slices, keeping slices attached at stem end. Place on baking sheet; press each gently to fan out slices. Sprinkle evenly with remaining sugar. Broil until lightly browned, 3 to 5 minutes. Remove from pan immediately. Serve warm with maple cream.
Tip: Work quickly with pears to prevent discolouring or sprinkle with lemon juice before poaching.
- Protein: 2.0 grams
- Fat: 11.0 grams
- Carbohydrates: 60.0 grams
- Calories: 347