POACHED PEARS WITH WHIPPED CREAM
An original recipe from Lyfebulb CEO Dr. Karin Hehenberger, MD, PhD
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Pears are delicious, particularly in the fall and winter, and can easily be found in most food markets. This dessert is healthy and looks so yummy.
1 1/2 cups (350 ml) red wine
Juice of 1 lemon
1/2 teaspoon stevia
1/2 vanilla bean(pod) split in half lengthwise and seeds scraped out or 1/4 teaspoon vanilla extract
1 cinnamon stick
1 orange, quartered
4 small ripe pears, peeled
Scant 1/2 cup (100ml)
whipped, to serve
1. In a saucepan large enough to hold the pears snugly, pour in the wine and lemon juice, then add the stevia, vanilla seeds or extract, cinnamon, and cloves, Squeeze the juice from the orange quarts into the saucepan, then add one of the squeezed orange quarters to the saucepan and discard the remainder. Finally, add the pears.
2. Set the saucepan over high heat and bring to a boil. Reduce the heat and simmer, uncovered, for 25 minutes, turning the pears occasionally, until they’re easily pierced with the tip of a knife. Using a slotted spoon, transfer the pears to individual plates.
3. Pour the poaching liquid through a strainer set over a bowl and discard the orange quarter and spices. Return the poaching liquid to the saucepan, bring to a simmer, and cook for about 15 minutes, or until the poaching liquid is syrupy and reduced by two-thirds. Let cool a little( you don’t want the syrup to melt the whipped cream).
4. Spoon the syrup over the pears and serve with the whipped cream.
Per serving: 239 kcals, 10.3 g fat (6.3 g saturates), 16.9 g carbohydrate (16.7 sugars), 1.3 G protein, 3.6 g fiber, trace salt