Desserts
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No time to fuss with dessert – here is one to fix and forget. Served chilled it is an easy, do-ahead dessert that is healthy too.
carb. 44g .
pro. 1g
fat 1g
sat. fat 0g
chol. 0mg
sod. 14mg
calc. 43mg
fiber 5g
Ingredients
juice of 1 lemon 1 can ginger ale 2 strips lemon peel, 2 x ½", bitter white pith removed 6 slices (size of a quarter) fresh ginger 4 medium pears (Bartlett, Anjou, or Bosc), slightly under ripe, but fragrant – with stems 2 tablespoons chopped crystallized ginger Honey Yogurt Cream (recipe listed under Desserts)
Preparation
Combine lemon juice and 4 cups water in a medium bowl. Place the ginger ale, lemon peel, and fresh ginger in the ceramic pot of the Cuisinart® Slow Cooker; stir. Peel the pears, leaving the stem intact; cut a thin slice from the bottom of each pear so that it stands upright. As each pear is peeled, dip into the lemon water to prevent darkening and stand it in the ginger liquid in the slow cooker. Cover and press the on/off button to turn the unit on. Set time to 4 hours and press Simmer. When pears are tender, turn slow cooker off. Allow pears to cool in poaching liquid. Chill in liquid. (If desired, before serving, liquid may be thickened to a syrup-like consistency by simmering until it is reduced by half.) To serve, arrange each pear on a deep plate (rimmed soup bowl works well). Spoon poaching liquid over pears. Garnish with a dollop of Honey Yogurt Cream and sprinkle with chopped crystallized ginger.
