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Pear recipes

Here are some pear recipes I found in my computer's files.  I've only tried
the poached pear recipes.  They were both yummy.

Poached Pears

Recipe By:	Elizabeth Powell
Serving Size:	6
Preparation Time: 40 minutes

2 sticks cinnamon
1/2 teaspoon whole cloves
1/2 teaspoon allspice berries
1 quart	dry white wine
1 1/2 cups sugar
6 pears

     Tie spices loosely in a cheesecloth bag. Add to wine and sugar in a
large kettle. Bring just to boiling, turn heat to low, and simmer 5-10
     Peel, core, and halve pears and place in simmering wine mixture.
Simmer 10 minutes, remove from heat. Allow to steep in wine at least 20
minutes. May be served warm or chilled.
Notes:	For a non-alcoholic version, use unsweetened sparkling cider in
place of wine.

Per serving: 398 Calories; 1g Fat (2% calories from fat); 1g Protein; 76g
Carbohydrate; 0mg Cholesterol; 10mg Sodium

Pears In Red Wine

Recipe By:	Jo Anne Merrill
Serving Size:	6
Preparation Time: 50 minutes

6 pears
3 tablespoons honey
1 teaspoon fresh ginger root, grated
1 cup red wine

     1. Carefully peel pears but leave stems attached. Place stem side up
in a baking dish just large enough to hold pears upright.
     2. Combine the honey and ginger; drizzle over pears. Pour half the
wine over pears. Cover tightly with foil and bake in preheated 350-degree
oven for 45 minutes or until pears are soft. Baste often with the remaining
wine. Remove foil and let pears cool in the pan.
     3. Serve with juice in pan poured over each pear.
Notes:	Use ripe pears that feel firm to the touch.

Per serving: 151 Calories; 1g Fat (4% calories from fat); 1g Protein; 32g
Carbohydrate; 0mg Cholesterol; 2mg Sodium

Winter Squash And Fruit

Recipe By: Cindy Tobias <CLTOBIAS@xxxxxxxxxxxxxxxx>
Serving Size:	4
Preparation Time: 2-3 hours depending upon baking time

2 cups winter squash, peeled
1 large	Yam
1/2 cup	Dried fruit
1 Apple
1 Pear
1 Banana
1/2 cup	apple cider
1 teaspoon Cinnamon
1/2 teaspoon Allspice
1 tablespoon grated lemon and orange peel
Nonstick cooking spray

 Cut vegetables and fruit into small pieces.  Mix with cider and spices.
Spray ovenproof container with nonstick cooking spray.  Put vegetables and
fruit into it and cover.  Bake in 350 degree oven for 45 minutes. Remove
cover and add more cider if necessary.  You need enough liquid to keep it
from burning, but not too much.  Bake for at least 45 minutes more. The
longer you bake it, the more the flavors blend.  I baked it for 1 1/2 hours
more at 325 degrees.

 This comes out so sweet it could be either an accompaniment for a meal or
a dessert.

 This is a slight modification of a recipe I found in a Blue Cross magazine.

 Posted by Cindy Tobias <CLTOBIAS@xxxxxxxxxxxxxxxx> to the Fatfree Digest
[Volume 14 Issue 22] Jan. 22, 1995.

Per serving: 120 Calories; 1g Fat (4% calories from fat); 1g Protein; 31g
Carbohydrate; 0mg Cholesterol; 5mg Sodium


Recipe By:	Collection by Sandal English
Serving Size:	6
Preparation Time: 15 minutes

1 cup pears, cored and cubed
1 medium banana	sliced
1/2 cup	orange juice
2 cups blueberries, fresh or frozen
1 cup strawberries halved
1/2 cup jicama julienned
1 tablespoon fresh mint leaves chopped
1 cup low-fat vanilla yogurt

Toss pears and banana in the orange juice. Combine all ingredients except
the yogurt in a medium size bowl; toss to mix. Serve with the vanilla
Notes:	Blueberries have very good keeping qualities.  They will last for
up to two weeks in the refrigerator, but should not be rinsed until ready
to use.  Then drain thoroughly so they will not become waterlogged.

Per serving: 27 Calories; 0g Fat (6% calories from fat); 0g Protein; 6g
Carbohydrate; 0mg Cholesterol; 1mg Sodium

Four Fruit Marmalade

Recipe By:	Jo Anne Merrill
Makes 5 to 6 pints.
Preparation Time: 25 minutes

1 orange
3 cups pear halves
1 cup crushed pineapple
1/2 cup	maraschino cherries chopped
1 box powdered pectin
3 1/2 cups sugar

* Wash and sterilize 5 or 6 pint sized canning jars.

     1. Coarsely grate the peel from the orange, avoiding any of the white
part underneath the rind. Section the orange and cut into small pieces.
Combine the orange pieces, the peel, diced pears, well-drained pineapple,
cherries and pectin in a large heavy pan.
     2. Bring mixture to a boil, stirring constantly. Add sugar, bring to a
full rolling boil and boil for 2 minutes.
     3. Remove from heat and stir constantly for 2 more minutes. Pour into
sterilized hot jars and seal.

Yield: About 5-1/2 pints. Keep in cool dark place.
Serving Ideas:	Make this pretty and easy gift for a friend.

Per serving: 3616 Calories; 1g Fat (0% calories from fat); 5g Protein; 937g
Carbohydrate; 0mg Cholesterol; 219mg Sodium

This recipe is not quite FF, but I expect that FF gingersnaps are available
and could be used.  The pecans could certainly be eliminated as well.

Gingersnap-Rum Baked Pears

Recipe By:	Jo Anne Merrill
Serving Size:	4
Preparation Time: 25 minutes

gingersnap cookies, crushed
1/4 cup	pecan halves, optional
2 teaspoons rum
2 teaspoons orange juice
4 large	D'Anjou pears

     Use enough gingersnaps to equal about 1/2 to 3/4 cup crumbs. Crush
gingersnaps in blender or food processor. Add half the pecans and pulse
just to chop. Toast the remaining pecans (or use untoasted ) as garnish.
Add  1 teaspoon rum, and 1 teaspoon orange juice. Pulse 1-2 times only.
     Wash pears, peel, halve, and core. Place in shallow baking dish, cut
side up. Place the crumb mixture into each pear cavity, dividing equally.
Drizzle the remaining rum and orange juice over the filling in pears.
     Pour hot water to a depth of about 1/4 inch in baking dish. Place dish
in preheated 350-degree oven and bake for 20 minutes or until golden brown.
Remove from dish with slotted spoon and place 2 halves on each serving
plate. Garnish with remaining pecan halves.
     Garnish with a few perfect raspberries if desired.
Notes:	Very fancy but quick and easy to prepare. Use only firm-fleshed
ripe pears such as Anjou or Comice.

Per serving: 139 Calories; 3g Fat (19% calories from fat); 1g Protein; 29g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Warm Fruit Compote

Serving Size:	6
Preparation Time: 40 minutes

1/2 cup	maple syrup
1/2 cup	port wine
1/2 cup	apple juice
2 pears	cored and 1/2" cubes
2 apples cored and 1/2" cube
2 cups cranberries, fresh or frozen
1 cinnamon stick
1/2 teaspoon black pepper

Simmer maple syrup, wine and apple juice.  Add pears, apples or persimmons,
cranberries, cinnamon stick and pepper.  Simmer until fruit is soft, 15 to
20 minutes.  Remove fruit; set aside.  Continue cooking liquid until
slightly thickened.  Pour liquid over reserved fruit.  Serve either warm or

Per serving: 185 Calories; 1g Fat (3% calories from fat); 1g Protein; 42g
Carbohydrate; 0mg Cholesterol; 5mg Sodium