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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Caramel Pears

Cooking Light NOVEMBER 1997

  • Yield: 2 servings

Ingredients

  • 1/3 cup orange juice
  • 3 tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • Dash of ground cloves
  • 2 peeled Bosc pears, cored and cut into 1-inch-thick wedges
  • 2 tablespoons white rum
  • Cinnamon sticks (optional)

Preparation

Combine the first 4 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer 5 minutes. Add pears, and cook until tender (about 10 minutes). Pour the rum into saucepan; cook 1 minute. Divide pears and sauce between 2 dishes. Garnish pears with cinnamon sticks, if desired.

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 4%
  • Fat: 0.7g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 41.4g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 6mg
  • Calcium: 34mg
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Caramel Pears recipe

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