RAISIN POACHED PEARS
Ingredients:
1/3 cup plus 1 tablespoon of rum extract
1½ lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges
½ cup plus 1 tablespoon water
1/3 cup raisins
2 tablespoons fructose
½ tablespoon soy margarine
Combine 1/3 cup rum extract with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally.
Reduce heat and simmer, covered, until pears are just tender, about 10 minutes.
Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.
Stir in remaining tablespoon rum extract and serve warm or at room
temperature. Excellent over homemade soy ice cream!
Ingredients:
1/3 cup plus 1 tablespoon of rum extract
1½ lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges
½ cup plus 1 tablespoon water
1/3 cup raisins
2 tablespoons fructose
½ tablespoon soy margarine
Combine 1/3 cup rum extract with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally.
Reduce heat and simmer, covered, until pears are just tender, about 10 minutes.
Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.
Stir in remaining tablespoon rum extract and serve warm or at room
temperature. Excellent over homemade soy ice cream!
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