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Poached Pears with Pomegranate Sauce

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Poached Pears with Pomegranate Sauce

Nutrition Facts

Poached Pears with Pomegranate Sauce
CaloriesCalories
120 Per Serving
ProteinProtein
1 g Per Serving
FiberFiber
3 g Per Serving
×
Calories 120
Total Fat 3.0 g
Saturated Fat 0.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.9 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sugars 17 g
Protein 1 g

Dietary Exchanges
1 1/2 fruit, 1/2 fat

Ingredients

Servings   2   Serving Size   1 pear half and 1 tablespoon sauce

  • 1/3 cup pomegranate juice
  • 2 teaspoons sugar
  • 1 medium pears (peeled, halved, cored)
  • 1 teaspoon water
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sliced almonds (dry-roasted, crumbled)
  • 1/4 teaspoon cornstarch

Directions

Tip: Click on step to mark as complete.

  1. In a small saucepan, stir together the pomegranate juice and sugar. Add the pear halves with the cut side down. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 5 minutes, or until tender, turning occasionally. Remove from the heat. Leaving the liquid in the pan, transfer the pear halves with the cut side down to dessert plates.
  2. Put the cornstarch in a small bowl. Add the water, stirring to dissolve. Pour into the same pan. Bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute. Remove from the heat. Stir in the lemon zest and vanilla. Spoon over the pears. Sprinkle with the almonds.

Tip: Be sure to use a ripe pear for peak texture and flavor. Using a firm pear not only will require at least twice as much cooking time but also will not be as tender, sweet, and flavorful.
This recipe is reprinted with permission from Diabetes & Heart Healthy Meals For Two, Copyright © 2008 by the American Heart Association and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.

Nutrition Facts

Poached Pears with Pomegranate Sauce
CaloriesCalories
120 Per Serving
ProteinProtein
1 g Per Serving
FiberFiber
3 g Per Serving
×
Calories 120
Total Fat 3.0 g
Saturated Fat 0.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.9 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sugars 17 g
Protein 1 g

Dietary Exchanges
1 1/2 fruit, 1/2 fat

Ingredients

Servings   2   Serving Size   1 pear half and 1 tablespoon sauce

  • 1/3 cup pomegranate juice
  • 2 teaspoons sugar
  • 1 medium pears (peeled, halved, cored)
  • 1 teaspoon water
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sliced almonds (dry-roasted, crumbled)
  • 1/4 teaspoon cornstarch

Directions

Tip: Click on step to mark as complete.

  1. In a small saucepan, stir together the pomegranate juice and sugar. Add the pear halves with the cut side down. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 5 minutes, or until tender, turning occasionally. Remove from the heat. Leaving the liquid in the pan, transfer the pear halves with the cut side down to dessert plates.
  2. Put the cornstarch in a small bowl. Add the water, stirring to dissolve. Pour into the same pan. Bring to a boil over medium-high heat, whisking constantly. Boil for 1 minute. Remove from the heat. Stir in the lemon zest and vanilla. Spoon over the pears. Sprinkle with the almonds.

Tip: Be sure to use a ripe pear for peak texture and flavor. Using a firm pear not only will require at least twice as much cooking time but also will not be as tender, sweet, and flavorful.
This recipe is reprinted with permission from Diabetes & Heart Healthy Meals For Two, Copyright © 2008 by the American Heart Association and the American Diabetes Association. Published by the American Diabetes Association. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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