Pears are sublime at the peak of their season and readily available any time of year. This light dessert satisfies one of your 5-a-day servings, as well as providing a source of fibre and potassium. Simply poached in cranberry and grape juices the pears take on a subtle flush of colour.
 | |  | | |
| LOW fat | LOW sat fat | MED sugars | LOW salt | |
per 100g | 0.1g | 0.0g | 7.2g | 0.0g |
Ingredients
- 2 ripe pears
- 300ml cranberry and grape juice (pre-mixed carton)
- 1 small sprig rosemary
Method
- Peel the pears, retaining the stalks, and slice lengthways into halves or leave whole if you prefer.
- Put the juice in a medium sized pan, slot in the pears and heat to a simmer.
- Poach uncovered for about 30 minutes until the pears are tender and the liquid has reduced by about half.
- Spoon the juice over frequently, so that the pears take on a pretty blush colour.
- About 5 minutes before the end, pop the sprig of rosemary in to flavour.
- Serve warm or cold, with the juice.
| ENERGY | 77kcals |
| PROTEIN | 0.4g |
| FAT | 0.2g |
| SATURATED FAT | 0.0g |
| CARBOHYDRATE | 19g |
| TOTAL SUGARS | 19g |
| SALT | 0.0g |
Phil's Tips
Check the nutrition label on the juice carton carefully to ensure it doesn’t have any added sugar.
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