We had plenty of desserts lined up for our fancy Saint Valentine's meal-in, so although these make a great dessert, we actually had them as an appetizer!
Ingredients:
3 cups all natural apple juice
2 cups water
1/2 cup Splenda baking mix
1 cinnamon stick, broken in 1/2
2 tablespoons honey
1 (3/4-inch) piece fresh ginger, peeled, and finely chopped
1 teaspoon vanilla
1 cinnamon stick, broken in 1/2
2 tablespoons honey
1 (3/4-inch) piece fresh ginger, peeled, and finely chopped
1 teaspoon vanilla
3 small, firm, ripe Bosc pears, peeled (or other pears)
Directions:
In a saucepan large enough to hold all the pears, combine all ingredients except the pears. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 20 minutes more, turning occasionally, until the pears are a little tender but not mush. Remove the pears from the liquid and allow to cool. Refrigerate in a closed container if you are making this in advance.
Continue to simmer the liquid until it thickens and is reduced by half, about more 20 minutes. Cool to room temperature. Remove the cinnamon stick halves. Pour into a glass jar and save for drizzling. You may want to strain the ginger bits out, I did not.
Place each pear on a small serving plate wand drizzle with the syrup. Serve immediately.
Mine were served on a puddle of plain kefir, with the extra reduced juice/syrup drizzled generously on top. Vanilla bean ice cream would also be a lovely addition.
Idea taken loosely from Giada.
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