INGREDIENTS

INSTRUCTIONS

Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon
juice to prevent browning. Place in microwave-safe dish and cover with
cranapple juice. Cover and cook on high 6 - 8 minutes or until pears are
fork tender. (Check the pears after 6 minutes; the fresher the pears, the
longer they'll take to cook.) Spoon juice over pears, cover, and let stand
30 minutes or refrigerate overnight.
I love the texture and buttery flavor of poached pears. This microwave
poaching method is so simple that sometimes I buy a big bag of pears and
poach them all at once. They can then be refrigerated and covered and eaten
as snacks throughout the next week. Bosc and Bartlett pears are the best
varieties for poaching.
This is a nice holiday recipe because the cranberry juice turns the pears a
pale pink color. These pears are pretty garnished with some fresh mint
sprigs. This recipe is best made at least 30 minutes in advance to give the
pears time to cool.
Total Calories Per Half Pear: 62; Fat: <1 gram
Recipe by Nanette Blanchard:  The following recipes are adapted from my
upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to
be published in August of 1995 by Fireside/Simon & Schuster.
Posted by Bobbi Pasternak <bobbi@clark.net> to the Fatfree Dig. Vol. 12
Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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