Leaving stems intact, pare skin from pears and core from bottom. Combine water, sugar and lemon juice in large saucepan. Bring to boil; then boil 5 minutes. Add pears; cover and simmer 12 to 15 minutes or until tender, basting occasionally with syrup. Cool pears in syrup. Combine remaining ingredients. Boil about 3 minutes or until mixture reaches 220 degrees F. Cool at room temperature. Arrange poached pears in individual stemmed dishes. Top with sauce. Tip: For a lighter dessert, pears may be served in poaching syrup instead of butterscotch sauce. Always be sure to use ripe pears. Per serving: 375 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 98g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (453g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 34.5mg||1 %|
|Potassium 370.2mg||10 %|
|Total Carbohydrate 236g||69 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 230.4g|
|Protein 0.9g||1 %|
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Calories per serving: 910
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