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Category: Desserts

Cooked pears with cinnamon

Cooked pears with cinnamon
Los Angeles Times

I have a friend whose health regimes over the years have entertained and sometimes alarmed me. When I first moved to Los Angeles 10 years ago, she believed passionately in the benefits of high colonics (not just colonics). Over the ... Read more

Total time: 45 minutes | Serves 4
Note: From "French Women Don't Get Fat" by Mireille Guiliano.
  • 4 Bosc pears
  • Juice of 1 lemon
  • 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
  • 2 tablespoons water, pear brandy or Muscat de Beaumes-de-Venise

Step 1Peel, quarter, core and thinly slice each pear lengthwise, one at a time, placing the slices at the bottom of a 6-inch saucepan. After the slices of each pear are layered, sprinkle some lemon juice and sugar-cinnamon mixture over the slices. When you reach the fourth pear, add the water, brandy or wine and then end with the remaining lemon juice and sugar-cinnamon mixture.

Step 2Bring to a boil over medium heat, about 4 minutes. Cover and continue to cook over low heat until the pears are tender but not soft, about 20 to 25 minutes. Serve the pears lukewarm.

Each serving:
96 calories; 1 gram protein; 26 grams carbohydrates; 4 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.
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