Pears with Fresh Raspberry Sauce
|Firm pears||4 Large|
|Orange juice||1⁄2 Pint (300 Milliliter)|
|Cinnamon stick||1⁄2 Inch|
|Clear honey||1 Tablespoon|
|Fresh raspberries||8 Ounce (225 Grams)|
1. Peel, halve and core the pears. Place them in a saucepan with the orange juice, bay leaf, cinnamon stick and honey. Cover the pan and simmer gently for 10 minutes.
2. Turn the pear halves over in their cooking liquid; cover the pan and leave them to cool in their liquid.
3. Blend the raspberries in the liquidizer until smooth; add sufficient of the pear cooking liquid to give a thin coating consistency.
4. Arrange the drained pear halves in a shallow serving dish and trickle over the prepared sauce.
Spoon the raspberry sauce on to individual serving plates; trickle a little plain unsweetened yogurt on top, and arrange the pear halves carefully on top. Calories per portion: 135 (570 kilojoules).
Calories 203 Calories from Fat 7
% Daily Value*
Total Fat 0.79 g1.2%
Saturated Fat 0.05 g0.23%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.7 mg0.2%
Total Carbohydrates 52 g17.4%
Dietary Fiber 11.2 g44.8%
Sugars 33.2 g
Protein 2 g4%
Vitamin A 4.2% Vitamin C 91.1%
Calcium 4.8% Iron 5.9%
*Based on a 2000 Calorie diet