Preheat oven to 325 F (160 C). Peel halve and core the pears, keeping them in water which you have acidulated with half the lemon juice. Dissolve the honey in the water, add the other half of the lemon juice and bring to the boil. Transfer to an oven proof dish or pan large enough to keep the pear halves in one layer. Add the drained pear halves and bring back to the boil. Immediately transfer the dish to the oven and poach until the pears are really tender. Remove with slotted spoon, boil down cooking liquor to a syrup and pour over the pears. Leave to cool then chill. Serve with the thickest cream you can find.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 231.2mg||6 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 52.7g|
|Protein 0.8g||1 %|
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Calories per serving: 217
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