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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