Units
Ingredients
- 3 quartered Bosc pears peeled cored and
- 8 ounces pomegranate juice (I used POM 100%)
- ¼ cup evaporated cane sugar
Instructions
- Put the 3 quartered Bosc pears, 8 ounces pomegranate juice and ¼ cup evaporated cane sugar in a pot making sure the pears are completely covered (add more juice and sugar if need be). Bring the mixture to a boil and turn down the heat to maintain a gentle simmer. Cover with a lid set ajar and cook for 20 minutes or until the pears are a deep crimson and they are firm but no longer crunchy.
- Serve with a scoop of vanilla ice cream, yogurt, or by themselves, doused in the poaching liquid.
Nutrition
Calories 104kcalCarbohydrates 27gProtein 0.4gFat 0.2gSaturated Fat 0.05gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.1gSodium 5mgPotassium 187mgFiber 3gSugar 22gVitamin A 22IUVitamin C 4mgCalcium 13mgIron 0.2mg