Historically poached pears were served in Europe as a delicacy for their royal families. Typically simmered in wine, they were a welcome sweet treat, easy on the digestion. This recipe calls a syrup made from freshly squeezed organic grapes if you care to add an extra step — or organic grape juice (not from concentrate) to make a naturally sweet, spicy syrup that adds a depth of flavor and satisfaction to this seasonal jewel.
Pears are rich in potassium, phosphorus, calcium, magnesium, vitamin A, folate and choline. They are high in sugars, but these are natural sugars which are very low on the glycemic index (6).
Pears are the third most popular fruit in the United States and I can understand why. They are flavorful, juicy and full of nutrients. The many varieties of pears are versatile and may be mixed with other dishes to add texture, moisture and flavor. Pureed pears are an excellent addition to grain-free baked goods as they add moisture, and sweetness without changing the flavor of the dish.
The key to this dish is to cook the pears until they are soft, but not so soft that they can no longer stand up.This recipe will become a favorite in your house, guaranteed! The syrup is so flavorful I use it over other baked goods, yogurt and snacks — if there is any left over.
Instructions for Syrup
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