Ginger-Poached Pears with Ice Cream and Blueberries (Rachael Ray) Recipe
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Directions:
- In a saucepan, bring the water, ginger, sugar, and lemon zest to a boil over medium-high heat. Add the pears, and when the pot returns to a boil, reduce the heat to a medium-low to maintain the simmer. Cook the pears until very soft when pierced with a knife (but not falling apart), about 12 minutes. Remove the pan from the heat, and using a slotted spoon, divide the pears among 4 dessert cups or ice cream dishes.
- Add scoops of ice cream to the pears and garnish with a sprinkle of cinnamon then tumble some fresh blueberries over each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.32 Kcal (977 kJ) | ||
| Calories from fat | 74.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 13% | |
|---|---|---|---|
| Cholesterol | 28.39mg | 9% | |
| Sodium | 29.8mg | 1% | |
| Potassium | 134.09mg | 3% | |
| Total Carbs | 38.01g | 13% | |
| Sugars | 28.36g | 113% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 7.3mg | 12% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 75.73 Kcal (317 kJ) | ||
| Calories from fat | 24.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.69g | 13% | |
|---|---|---|---|
| Cholesterol | 9.21mg | 9% | |
| Sodium | 9.67mg | 1% | |
| Potassium | 43.52mg | 3% | |
| Total Carbs | 12.34g | 13% | |
| Sugars | 9.21g | 113% | |
| Dietary Fiber | 1.49g | 18% | |
| Protein | 0.89g | 5% | |
| Vitamin C | 2.4mg | 12% | |
| Calcium | 26mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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