Oven Poached Pears (Diabetic)

Ingredients:

4 tablespoons apricot or raspberry jam or preserves
4 ripe Bartlett or Bosc pears (apples, fresh peaches, or nectarines also work well in this recipe)
4 tablespoons chopped almonds or hazelnuts
4 teaspoons margarine
4 teaspoons apple juice concentrate
2 teaspoons ground ginger
2 teaspoons grated lemon or orange zest
Raspberries or strawberries (optional)

Method:

Preheat oven to 375°F. Cut four pieces of foil that are about 2 1/2 times the size of the pears. Fold each piece in half and place one tablespoon of jam in the crease
of the fold. Cut pears lengthwise through the stem, about halfway down, so that you
create four wedges that are still held together at the base of the pear. Place pears
in the center of foil on top of the jam (it’s OK if the wedges separate a bit), and
fill them with 1 tablespoon nuts, 1 teaspoon margarine, 1 teaspoon apple juice concentrate,
1/2 teaspoon ground ginger, and 1/2 teaspoon citrus zest. Set the pears upright and
wrap them in a loose but well-sealed foil envelope. Place pears on a baking sheet
or in a baking dish and bake for about 10–20 minutes or until the pears are soft
and heated through. Test with a fork for doneness. Unwrap the pears and serve them
on a pink palette of puréed raspberries or strawberries, if desired.
Note: The pears can be assembled the night before and stored in the refrigerator
until ready to cook. Once cooked, do not leave pears in foil; store them in a covered
plastic or glass dish.
Yield: 4 pears

Helpful Hints:

Preparation time: 15 minutes
Baking time: 10–20 minutes
Serving size: 1 pear
Nutrition Facts
Per Serving:
Calories: 182
Carbohydrate: 30 g
Protein: 2 g
Fat: 7 g
Saturated fat: 1 g
Sodium: 54 mg
Fiber: 5 g
Exchanges per serving: 1/2 starch, 1 1/2 fruit, 1 fat
Carbohydrate choices: 2


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