Ginger Poached Pear In Lingonberry Broth Recipe
Servings: 4
Ingredients
- 4 Tbsp. sugar Juice from 1 lemon
- 2 quart cool water
- 1 x cinnamon stick
- 1 1/2 Tbsp. fresh ginger
- 1/2 c. white wine
- 4 sm pears peeled
- 3 sht phyllo pastry
- 2 Tbsp. melted butter
- 4 x vanilla beans soaked in cool water to soften
- 2 c. lingonberries
- 1 x cinnamon stick
- 2 x cloves
- 1/2 tsp grnd ginger
- 1/2 tsp grnd cardamom
- 1/2 c. brown sugar Zest from 1 orange
- 2 c. water
Directions
- For the Pears: Combine first 6 ingredients in a large saucepan and bring to a boil over medium-high heat. Add in pears and reduce heat to a simmer till pears are soft (approximately 10 to 15 min).
- Remove from heat, reserve pears and throw away poaching liquid. Pat pears dry with kitchen towel.
- Spread the phyllo sheets out on top of each other on a cutting board or possibly other smooth surface and cut into 4 squares with a chef's knife.
- Dab sheets with melted butter and place pear on each section. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean.
- Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven till golden, approximately 10 to 12 min.
- Lingonberry Broth: Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
- Arrange pears in a large bowl and pour lingonberry broth over the pears. If you like, serve with two scoops of vanilla ice cream.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 780g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 53 | 33% |
| Total Fat 6.03g | 8% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 69mg | 3% |
| Potassium 208mg | 6% |
| Total Carbs 23.8g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 14.74g | 10% |
| Protein 0.69g | 1% |
