Poached Pears with Ginger Crunch
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
3 gingercrunch cookies (the hard ones)2 small/medium pears1 C Skim Milk1 TBS Custard Powder or Cornstarch1tsp Sucaryl1 vanilla pod1 cinamon stick2 cardarmon bruised2 cloves1 tsp sucaryl1.5 cups fruit juice (orange or apple, unsweetened or freshly squeezed)1 heaped tsp arrowroot, (for a clear thickened glaze)
Make Custard with milk, custard powder and 1 tsp sucaryl.
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.
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.
Nutritional Info 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
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