- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 266.7
- Total Fat: 2.7 g
- Cholesterol: 2.4 mg
- Sodium: 102.0 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 4.1 g
- Protein: 5.8 g
Poached Pears with Ginger CrunchSubmitted by: SNEZ01
IntroductionI used liquid Sucaryl as the sweetener. I used liquid Sucaryl as the sweetener.
3 gingercrunch cookies (the hard ones)
2 small/medium pears
1 C Skim Milk
1 TBS Custard Powder or Cornstarch
1 vanilla pod
1 cinamon stick
2 cardarmon bruised
1 tsp sucaryl
1.5 cups fruit juice (orange or apple, unsweetened or freshly squeezed)
1 heaped tsp arrowroot, (for a clear thickened glaze)
Divide into 2 small ramekins (dessert dishes)
Break 1 gingernut in half and place 1.5 ginger nut in each ramekin.
Place all spices and fruit juice in pan large enough to hold the pears, bring to soft boil and add pears, poach for 3 minutes, turn and poach further 3 mins or until desired firmness is reached.
Place poached pears on top of ginger crunch biscuit.
Strain juice, make a thin paste with arrowroot and add to remainder of juice, bring to boil and thicken. Pour over pears.
Cool then place in refrigerator.
Number of Servings: 2
Recipe submitted by SparkPeople user SNEZ01.