Poaching fruit is a great way to infuse flavor without adding fat. Ripe pears stew in vanilla and cinnamon until tender and are then paired with tangy crème frâiche. A drizzle of agave nectar adds a final touch of sweetness to this simple fruit dessert that’s both light on calories and light on your wallet.
View the NBC5 segment featuring this recipe.
- 4 ripe pears, peeled and cored
- 4 cups water
- 3 Tablespoons pure vanilla extract
- 2 Tablespoons light agave nectar
- 1 cinnamon stick
- 1 Tablespoon lemon zest
- ½ cup Splenda or sugar substitute
- 4 Tablespoons crème frâiche
- Combine the water, vanilla extract, agave nectar, cinnamon stick, lemon zest and Splenda in a large saucepan. Bring to a boil.
- Cut a thin slice from the bottom of the peeled, cored pears (this will help them stand) and then place them in the saucepan.
- Cover the pan, reduce the heat to low and let simmer for 15 to 20 minutes until pears are tender.
- Remove the poached pears and let them cool before.
- Serving each pear with one tablespoon of crème frâiche and drizzle of agave nectar.