Ginger-Almond Pears

Poached pears partner with frozen yogurt for a light and refreshing dessert.

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  • prep time 50 min
  • total time 3 hr 25 min
  • ingredients 9
  • servings 8
 

Ingredients

1 1/2
cups sugar
1 1/2
cups water
1/3
cup chopped crystallized ginger
2
tablespoons lemon juice
1/8
teaspoon almond extract
4
Anjou pears, peeled, cut in half lengthwise and cored
1/4
cup sliced almonds
4
teaspoons sugar
1
cup vanilla frozen yogurt

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LOCATION

Steps

  • 1 In 4-quart Dutch oven, mix 1 1/2 cups sugar, the water, ginger and lemon juice. Heat to boiling over medium-high heat. Boil 2 minutes, stirring occasionally, until sugar is melted. Stir in almond extract. Add pear halves; cover and return to boiling. Reduce heat; simmer covered 8 to 10 minutes or until pears are tender when pierced with tip of knife. Remove pears from liquid, using slotted spoon, to bowl; cover and refrigerate until serving.
  • 2 Boil remaining pear liquid over high heat 8 to 10 minutes, stirring occasionally, until slightly thickened and syrupy. Cool 30 to 40 minutes or until warm. Refrigerate 2 hours or until serving.
  • 3 Meanwhile, in 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown. Sprinkle 4 teaspoons sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
  • 4 Place pear halves, cut sides up, in individual dessert bowls. (If desired, cut thin slice from rounded side of each pear half so that it won't roll around in bowl.)
  • 5 Place small scoop (about 2 tablespoons) frozen yogurt in center of each pear half. Spoon syrup over top. Sprinkle with almonds.
  • 1 In 4-quart Dutch oven, mix 1 1/2 cups sugar, the water, ginger and lemon juice. Heat to boiling over medium-high heat. Boil 2 minutes, stirring occasionally, until sugar is melted. Stir in almond extract. Add pear halves; cover and return to boiling. Reduce heat; simmer covered 8 to 10 minutes or until pears are tender when pierced with tip of knife. Remove pears from liquid, using slotted spoon, to bowl; cover and refrigerate until serving.
  • 2 Boil remaining pear liquid over high heat 8 to 10 minutes, stirring occasionally, until slightly thickened and syrupy. Cool 30 to 40 minutes or until warm. Refrigerate 2 hours or until serving.
  • 3 Meanwhile, in 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown. Sprinkle 4 teaspoons sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
  • 4 Place pear halves, cut sides up, in individual dessert bowls. (If desired, cut thin slice from rounded side of each pear half so that it won't roll around in bowl.)
  • 5 Place small scoop (about 2 tablespoons) frozen yogurt in center of each pear half. Spoon syrup over top. Sprinkle with almonds.

EXPERT TIPS

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Expert Tips

A small (#50) ice cream scoop works great for scooping ice cream onto pears.

Crystallized ginger can be found in the produce section of supermarkets in small plastic bags. It can also be found in jars in the spice section of a supermarket, but buying it this way is more expensive.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
20mg
20%;
Total Carbohydrate
62g
62%
(Dietary Fiber
3g
3%
  Sugars
53g
53%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
6%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.