We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping.
—JOY ZACHARIA CLEARWATER, FL
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1/2 cup orange juice
2 tablespoons butter
2 tablespoons sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper, optional
3 large Bosc pears (about 1 3/4 pounds), cored, peeled and sliced
Thinly sliced fresh mint leaves, optional
1. In a large skillet, combine the first nine ingredients and, if desired, cayenne. Cook over medium-high heat 1-2 minutes or until butter is melted, stirring occasionally.
2. Add pears; bring to a boil. Reduce heat to medium; cook, uncovered, 3-4 minutes or until sauce is slightly thickened and pears are crisp-tender, stirring occasionally. Cool slightly. If desired, top with mint.
Per 3/4 cup: 192 cal., 6g fat (4g sat. fat), 15mg chol., 130mg sod., 36g carb. (26g sugars, 5g fiber), 1g pro.
Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.