Low Fat Pear Recipes
Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe
This Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
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Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe
Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe
Ingredients:
1 bottle dry white wine -750 ml -preferably sauvignon blanc
3 cup water
2 cup granulated sugar
9 ripe firm comice pears, peeled and cored -or bosc pears
1 tbsp fennel seeds
3 tbsp fresh lemon juice
Instructions:
1. In a large pot, bring wine to a boil. Add water and sugar, stirring to
dissolve. Return to a boil.
2. Add pears and bring to a simmer. Reduce heat to low, cover and simmer
until pears are soft, 30 to 40 minutes. Remove from heat and let cool to
room temperature, 1 1/2 hours. With a slotted spoon, transfer pears to a
plate lined with paper towels. Cover and refrigerate poaching liquid and
pears. (The pears and liquid will keep, covered, in the refrigerator for up
to 2 days.)
3. In a small dry skillet, toast fennel seeds over low heat, stirring
constantly, until fragrant, about 1 minute. Remove from heat and lightly
crush.
4. In a medium saucepan, combine crushed fennel seeds and 3 cups reserved
poaching liquid. Bring to a simmer. Remove from heat and let steep for 30
minutes. Strain through a fine sieve. Discard seeds.
5. Cut 3 reserved pears into chunks and place in a food processor. Add
fennel-scented poaching liquid and puree until smooth. Strain through a
fine sieve into a bowl. Stir in lemon juice. Cover and refrigerate until
cold, about 30 minutes.
6. Pour pear puree into an ice cream maker and freeze according to
manufacturer's instructions. (Alternatively, freeze mixture in a shallow
cake pan or ice cube trays until solid, about 6 hours. Break into chunks
and process in a food processor until smooth.)
7. To serve, cut pears in half lengthwise. Thinly slice each half
lengthwise and fan slices onto chilled plates. Garnish with a scoop of
Sorbet. Serve immediately.
MAKES 6 PEARS AND 3 CUPS SORBET, FOR 6 SERVINGS.
255 calories per serving; 1 gram protein; 1 gram fat (0 grams saturated
fat); 65 grams carbohydrate; 1 gram alcohol; 5 mg sodium; 0 mg cholesterol;
3 grams fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 6
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This Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Napa Valley Poached Pears With Pear-Fennel Sorbet Recipe, or any of our other low fat recipes, please let us know. |
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