Our Thanksgiving countdown is in full swing around these parts, with endless ideas swirling around for crowd-friendly appetizers, creative side dishes, and best of all, endl…
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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.
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- 4ripe pears, peeled and cored
- 4 cupswater
- 3 Tablespoonspure vanilla extract
- 2 Tablespoonslight agave nectar
- 1cinnamon stick
- 1 Tablespoonlemon zest
- 1/2 cupSplenda 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.
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