1. Peel and core the pears; coarsely chop them. 2. In a medium saucepan combine pears, cinnamon, ginger, and 1-1/2 cups cranberry juice. Simmer until soft (cooking time will vary depending on type of pears used). 3. Drain pears, reserving liquid. 4. Puree pears in food processor or blender. With machine running, slowly add cooking liquid. 5. Return to saucepan. Add more cranberry juice if soup is too thick. Adjust spices to taste. 6. Soup may be served warm, or refrigerated and served cold. Garnish each serving with a dollop of yogurt. Note: Very ripe Bartlett pears are soft enough not to require cooking. Chop pears coarsely and put them in food processor or blender with cinnamon, ginger, and 1-1/2 cups cranberry juice. Puree pears and continue with step 5. Microwave Version 1. Peel and core the pears; coarsely chop them. 2. Combine pears, cinnamon, ginger, and 1-1/2 cups cranberry juice in a 2-quart casserole. Cover. Microwave on 100% power 3 to 5 minutes, or until pears are soft (cooking time will vary depending on type of pear used). Continue with step 3 above. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.1mg||0 %|
|Potassium 147.8mg||4 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.6g|
|Protein 0.8g||1 %|
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Calories per serving: 44
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