| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Ruit |
6 |
servings |
INGREDIENTS
| 6 |
|
Northwest Bosc Pears |
| 3 |
c |
Water |
| 1 |
c |
Sugar |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Light corn syrup; butter or margarine |
|
|
And evaporated milk or half-and-half |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Leaving stems intact, pare skin from pears and core from bottom.
Combine water, sugar and lemon juice in large saucepan. Bring to
boil; then boil 5 minutes. Add pears; cover and simmer 12 to 15
minutes or until tender, basting occasionally with syrup. Cool pears
in syrup. Combine remaining ingredients. Boil about 3 minutes or
until mixture reaches 220 degrees F. Cool at room temperature.
Arrange poached pears in individual stemmed dishes. Top with sauce.
Tip: For a lighter dessert, pears may be served in poaching syrup
instead of butterscotch sauce.
Always be sure to use ripe pears.
Per serving: 375 Calories (kcal); 0g Total Fat; (0% calories from
fat); trace Protein; 98g Carbohydrate; 0mg Cholesterol; 131mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat;
6 1/2 Other Carbohydrates
Recipe by: http://www.usapears.com/
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