INGREDIENTS

INSTRUCTIONS

slightly underripe, peeled, halved and cored * smashed with flat sided
knife or cleaver *** available at Asian markets, gourmet stores and
some supermarkets  Rub pear halves with cut lemon to prevent browning
and set aside.  Combine water, sugar, cinnamon and ginger in large non
aluminum pan.  Heat until boiling. Reduce heat and simmer, uncovered,
30 for minutes.  Add pears and heat until liquid almost boils. Reduce
heat until  liquid is just under a boil and poach pears until just
tender, 12 to  15 minutes. (Knife will pierce center easily.) Remove
pears with  slotted spoon and let cool slightly. Arrange cooked pears
on serving  dish or in individual serving bowls.  Remove ginger and
cinnamon from poaching liquid and reheat liquid  until boiling. Cook
until liquid is reduced to thick syrup, about 25  minutes. Let cool
slightly. Pour warm syrup over pears. Sprinkle with  candied ginger and
serve. You may also serve with scoops of vanilla  or ginger ice cream.
Per serving: 280 calories (1 percent from protein, 98 percent from
carbohydrate, 2 percent from fat), 1 gram protein, 74 grams
carbohydrate, 1 gram fat, 0 cholesterol, 8 milligrams sodium.
Exchanges: 11/2 fruit, 1/2 bread.  From the Oregonian's FOODday,
1/19/93.  Posted by Stephen Ceideburg  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 202
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7.8mg
Potassium: 15.8mg
Carbohydrates: 52.4g
Fiber: <1g
Sugar: 50.2g
Protein: <1g