Poached Pears(Lo-Cal)
Delight in tender poached pears infused with vanilla and cinnamon, served with sweet raisin syrup—an elegant, light dessert perfect for any occasion.
Ingredients
Instructions
- Peel the pears, leaving the stems on.
- In a saucepan, heat the white grape juice, lemon juice, vanilla bean, and cinnamon stick to a simmer.
- Add the pears to the simmering liquid and cook uncovered for 25 to 30 minutes, turning occasionally until tender.
- Remove the pears from the syrup and set aside.
- Reduce the syrup for 30 to 35 minutes until it thickens to about 1½ cups, then strain the syrup.
- Stir in raisins and allow the syrup to cool to room temperature.
- Serve the pears in small glass bowls, spooning raisins and syrup over and around them.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or cloves to the poaching liquid. If you can't find white grape juice, apple juice is a great substitute. Ensure the pears are ripe but firm to avoid mushiness. You can also infuse the syrup with herbs like mint or basil for a unique twist on flavor.
Serving Suggestions
Serve the poached pears chilled or at room temperature for a refreshing dessert. They pair beautifully with a scoop of vanilla ice cream or yogurt for added creaminess. For a festive touch, consider serving alongside a slice of Colorful Holiday Salad for a delightful contrast on the plate.
Storage & Reheating
Store any leftover poached pears in an airtight container in the refrigerator for up to 3 days. The syrup can also be kept in the fridge for the same duration. To reheat, gently warm the pears and syrup in a saucepan over low heat, ensuring they don’t overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Pears(Lo-Cal) contains roughly 98 calories, with 2g protein, 23g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of pears for this recipe?
Yes, you can use different varieties such as Bosc, Anjou, or Bartlett pears. Each type will offer a slightly different texture and flavor. Just ensure they are ripe to achieve the best results while poaching.
How do I know when the pears are done cooking?
The pears are done when they are tender but still hold their shape. You can test them by inserting a knife or fork into the thickest part; it should go in easily but not fall apart.
Can I add spices to the poaching liquid?
Absolutely! Feel free to experiment with spices like star anise or cardamom for additional warmth and complexity. Just remember to strain the syrup afterward to remove any solid spices before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).