Poached Pears with Pomegranate Sauce
Serve this multipurpose dish warm, at room temperature, or cold as a dessert, salad, or side.
Ingredients
Serves: 2
Serving Size: 1 pear half with 1 Tbsp sauce
Prep Time: 10 minutes
Cooking Time: 6 minutes
- 1/3 cup 100% pomegranate juice
- 2 teaspoons sugar
- 1 medium pear, peeled, halved, and cored
- 1/4 teaspoon cornstarch
- 1 teaspoon water
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 2 tablespoons sliced almonds, dry-roasted, crumbled
Directions
- 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 up to dessert plates.
- Put the cornstarch in a small bowl. Add the water, stirring to dissolve the cornstarch. Pour into the saucepan. 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.
Exchanges/Choices
1 1/2 Fruit, 1/2 Fat
Nutrition Facts
| Calories | 120 |
| Calories from Fat | 25 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 0mg |
| Potassium | 210mg |
| Total Carbohydrate | 22g |
| Dietary Fiber | 3g |
| Sugars | 17g |
| Added Sugar | 4g |
| Protein | 2g |
| Phosphorus | 40mg |
This recipe is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved.
