|
|
 |
| General Category : Desserts |
|
| Food Group : Fruits, Cheese/Other Dairy |
|
| Preparation Method : Boil/Simmer |
|
|
|
|
Use ripe but firm pears in this delectable, low-fat dessert. Quark is a tangy, low-fat, fresh cheese, but you can use low-fat cottage cheese or ricotta if you like. Dark-hued buckwheat honey adds a touch of molasses flavour, but you can substitute any other type of honey.
|
|
|
Ingredients
|
|
• |
6 small pears |
|
|
• |
2 cups (500 mL) apple cider |
|
|
• |
1/3 cup (75 mL) buckwheat honey |
|
|
• |
6 whole cloves |
|
|
• |
2 pods star anise |
|
|
• |
1 stick cinnamon |
|
|
• |
1-1/2 cups (375 mL) low-fat quark |
|
|
|
|
|
|
Preparation
|
|
Peel, halve and core pears. Place in saucepan along with cider, honey, cloves, star anise and cinnamon. Bring to boil; reduce heat and simmer until pears are tender, 7 to 15 minutes, depending on variety and ripeness. Remove pears with slotted spoon; let cool. Boil liquid over high heat until syrupy and reduced to about 1/2 cup/125 mL, 12 to 15 minutes. Strain into heatproof bowl; let cool.
For each serving, spoon 1/4 cup/60 mL quark onto dessert plate. Top with 2 pear halves and drizzle with syrup.
Makes 6 servings.
|
|
|
Nutritional information
|
|
Per serving: about 206 cal, 8 g pro, 0.3 g total fat (0 g sat. fat), 47 g carb, 3.5 g fibre, 0 mg chol, 4 mg sodium. % RDI: 2% calcium, 5% iron, 10% vit C, 4% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: November 2006
|
|
|
