Makes 6 servings

Ingredients

• 6 Bosc or Anjou pears, slightly under-ripe, peeled, halved and cored
• 2 lemons, cut in half
• 6 cups water
• 1-1/2 cups granulated sugar
• 2 whole cinnamon sticks
• 8 quarter-sized slices fresh, ginger, smashed with flat sided knife or cleaver
• 1 tbsp Minced candied ginger

Directions

• Rub pear halves with cut lemon to prevent browning and set aside;
• Combine water, sugar, cinnamon and ginger in large non aluminum pan;
• Heat until boiling;
• Reduce heat and simmer, uncovered, 30 for minutes;
• Add pears and heat until liquid almost boils;
• Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes;
• Remove pears with slotted spoon and let cool slightly;
• Arrange cooked pears on serving dish or in individual serving bowls;
• Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling;
• Cook until liquid is reduced to thick syrup, about 25 minutes;
• Let cool slightly;
• Pour warm syrup over pears;
• Sprinkle with candied ginger and serve;
• You may also serve with scoops of vanilla or ginger ice cream.

Calories: 280
Protein: 1 gram
Fat: 1 gram
Carbohydrates: 15 grams
Exchanges: 1-1/2 Fruit, 1/2 Bread