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Name: Ginger Poached Pear in Lingonberry Broth
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 tb Sugar; 2 c Water; Zest from 1 orange; 1 1/2 tb Fresh ginger; Juice from 1 lemon; 1 Cinnamon; 1/2 c White wine; 4 sm Pears; peeled; ; water to soften); 3 Sheets phyllo pastry; 1/2 ts Ground cardamom; 2 qt Cold water; 1 Cinnamon; 4 Vanilla beans; (soaked in; 2 Cloves; 2 tb Butter melted; PEARS; 1/2 ts Ground ginger; 1/2 c Brown sugar; LINGONBERRY BROTH; 2 c Lingonberries

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INGREDIENTS

4 tb Sugar
2 c Water
Zest from 1 orange
1 1/2 tb Fresh ginger
Juice from 1 lemon
1 Cinnamon
1/2 c White wine
4 sm Pears; peeled
; water to soften)
3 Sheets phyllo pastry
1/2 ts Ground cardamom
2 qt Cold water
1 Cinnamon
4 Vanilla beans; (soaked in
2 Cloves
2 tb Butter ; melted
PEARS
1/2 ts Ground ginger
1/2 c Brown sugar
LINGONBERRY BROTH
2 c Lingonberries

Servings

INSTRUCTIONS

Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 1015 minutes). Remove from heat, reserve pears and discard poaching liquid. Pat pears dry with kitchen towel. Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chefs knife. Dab sheets with melted butter and place pear on each section. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes. LINGONBERRY BROTH: Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil. Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. S: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9370

NOTES

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Ginger Poached Pear in Lingonberry Broth

4 tb Sugar 
2 c Water 
  Zest from 1 orange 
1 1/2 tb Fresh ginger 
  Juice from 1 lemon 
1  Cinnamon 
1/2 c White wine 
4 sm Pears; peeled 
  ; water to soften) 
3  Sheets phyllo pastry 
1/2 ts Ground cardamom 
2 qt Cold water 
1  Cinnamon 
4  Vanilla beans; (soaked in 
2  Cloves 
2 tb Butter melted
  PEARS 
1/2 ts Ground ginger 
1/2 c Brown sugar 
  LINGONBERRY BROTH 
2 c Lingonberries

Combine first 6 ingredients in a large saucepan and bring to a boil over  medium high heat.    Add pears and reduce heat to a simmer until pears are soft (approximately     1015    minutes).    Remove from heat, reserve pears and discard poaching liquid.    Pat pears dry with kitchen towel.    Spread the phyllo sheets out on top of each other on a cutting board or  other smooth surface and cut into 4 squares with a chefs knife.    Dab sheets with melted butter and place pear on each section.    Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean.    Place pears on a baking dish and cover with aluminum foil. Bake in a 400  degree oven until golden brown, approximately 10 to 12 minutes.    LINGONBERRY BROTH:    Combine all ingredients in a large saucepan over low heat. Heat through  without bringing to a boil.    Arrange pears in a large bowl and pour lingonberry broth over the pears. If  desired, serve with two scoops of vanilla ice cream.    S: 4 servings        Recipe by: CHEF DU JOUR SHOW #DJ9370

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Nutrition

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Serving Size: 1 Serving (2565g)
Recipe Makes: 1 servings

Calories: 1731
Calories from Fat: 234 (14%)

Amt Per Serving		% DV

	Total Fat 26g	35 %
	Saturated Fat 15.4g	77 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 1.9g
Cholesterol 61mg		19 %
Sodium 284.5mg		10 %
Potassium 630mg		17 %
Total Carbohydrate 387.3g		114 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 378.5g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1731

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