Poached Fruit

  • Yield: 4 to 6 servings
  • Prep: 15 mins
  • Cook: 25 mins

This recipe is adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. Copyright © 2006 Ten Speed Press, Berkeley, Calif., www.tenspeed.com

Ingredients

1cup apple juice
1teaspoon lemon juice
1cup water
1/2cup granulated sugar
1-- cinnamon stick
6-- whole cloves
3-- whole allspice berries (optional)
1/2teaspoon anise seed
2tablespoons fresh lemon juice
4-- pears, cored and peeled
1cup blueberries

Instructions

  1. Place all ingredients except the pears and blueberries into a large pot and simmer, uncovered for about 10 minutes. Pour mixture through a sieve to remove whole spices; return liquid to pan. Slice each pear into 12 slices. Add pears and blueberries to pan, bring to a boil, cover and reduce heat. Simmer 3 to 5 minutes, or until fruit is tender.
  2. When done, remove from heat, add blueberries and let cool. Refrigerate at least 8 hours before serving. Note: Use apples, peaches, apricots or plums in place of the pears if desired. To core the pears, peel them and slice in half vertically. Use a melon baller to scoop out the hard core. Then slice into 12 slices.

Recipe adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. (Ten Speed Press, 2006) http://www.tenspeed.com

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 28.25
  • Fat .5g
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 0
  • Sodium 10mg
  • Potassium 340mg
  • Carbohydrate 68g
  • Fiber 7g
  • Sugars 53g
  • Protein 1g
  • Trans Fat 0
  • Vitamin A 2%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 4%
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