| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Microwave, Side dishes |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ripe pears (about 1 pound) |
| 1/4 |
ts |
Ground cinnamon, or more to |
|
|
Taste |
| 1/4 |
ts |
Ground ginger, or more to |
|
|
Taste |
| 1 1/2 |
c |
Cranberry juice |
|
|
Low-fat plain yogurt, for |
|
|
Garnish |
INSTRUCTIONS
1. Peel and core the pears; coarsely chop them.
2. In a medium saucepan combine pears, cinnamon, ginger, and 1-1/2 cups
cranberry juice. Simmer until soft (cooking time will vary depending on
type of pears used).
3. Drain pears, reserving liquid.
4. Puree pears in food processor or blender. With machine running, slowly
add cooking liquid.
5. Return to saucepan. Add more cranberry juice if soup is too thick.
Adjust spices to taste.
6. Soup may be served warm, or refrigerated and served cold. Garnish each
serving with a dollop of yogurt.
Note: Very ripe Bartlett pears are soft enough not to require cooking. Chop
pears coarsely and put them in food processor or blender with cinnamon,
ginger, and 1-1/2 cups cranberry juice. Puree pears and continue with step
5.
Microwave Version
1. Peel and core the pears; coarsely chop them.
2. Combine pears, cinnamon, ginger, and 1-1/2 cups cranberry juice in a
2-quart casserole. Cover. Microwave on 100% power 3 to 5 minutes, or until
pears are soft (cooking time will vary depending on type of pear used).
Continue with step 3 above.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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