Pear Halves Poached in Sangria With Toffee and Cream Recipe

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Pear Halves Poached in Sangria With Toffee and Cream
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Ingredients
10
Count
Nutrition
840
Calories
Total time
60
Minutes
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Ingredients:

  • 750 ml sangria
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1/2-1 cup butter or 1/2-1 cup margarine
  • 1 cup packed light brown sugar
  • 1/2 cup confectioners' sugar

Directions:

  1. -For pears-
  2. Peel, halve, core and de-stem pears.
  3. Pour entire bottle of sangria in large saucepan or small pot.
  4. Add sugar, cinnamon and nutmeg.
  5. Stir until sugar is dissolved over a high heat-creating a syrup mixture.
  6. Place pear halves in syrup mixture, ensuring that they are at least 90% covered.
  7. You can add a bit of water and more sugar if needed.
  8. Allow the pears to poach over high heat until they soften, but are still slightly firm.
  9. The firmness is a personal preference.
  10. I like them more firm-about 40 minutes.
  11. When they are poached to your satisfaction, remove the pears and set them aside.
  12. Leave the syrup mixture on the high heat- reduce until thickened.
  13. -For toffee- Take out a baking sheet Place butter and brown sugar in medium sauce pan Stir over medium heat until mixture begins to bubble Lower heat slightly and continuously stir until the mixture begins to hold together while you are stirring.
  14. Test for doneness by dropping a bit of the toffee from a spoon into a glass of water.
  15. If the toffee bead is hard when pressed, it is done.
  16. Spread toffee out on baking sheet.
  17. Distribute chocolate chips evenly on toffee.
  18. When they begin to show a sheen, spread them out with a spatula so the chocolate covers all of the toffee.
  19. Place in refrigerator until well hardened.
  20. Break into manageable sized pieces, a few larger than the others.
  21. -For cream- With a whisk or mixer, whip the cream and confectioner's sugar until the cream can stand on its own.
  22. It should start to form peaks without getting lumpy.
  23. Lumpy means you are about to make butter instead of whipped cream.
  24. This is from experience.
  25. -To Plate this dessert- Drizzle the plate with your syrup Place the pear halves, cut side down on the plate so the wide ends are together.
  26. Stand a larger piece of toffee between the pear halves.
  27. You may have to tuck the bottom edge under one of the pear halves and let it lean a bit.
  28. Place healthy dollops of creme anywhere toffee and pear meet.
  29. Heck, put it anywhere you like!
  30. Break up smaller pieces of toffee and scatter them around the plate a bit.
  31. Serve immediately or you will pick at it and it won't be pretty anymore, then you'll end up eating it yourself.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 840.24 Kcal (3518 kJ)
Calories from fat 357.36 Kcal
% Daily Value*
Total Fat 39.71g 61%
Cholesterol 112.79mg 38%
Sodium 71.22mg 3%
Potassium 410.31mg 9%
Total Carbs 113.55g 38%
Sugars 92.71g 371%
Dietary Fiber 5.95g 24%
Protein 1.61g 3%
Vitamin C 13.8mg 23%
Vitamin A 0.3mg 9%
Iron 0.7mg 4%
Calcium 104.7mg 10%
Amount Per 100 g
Calories 187.97 Kcal (787 kJ)
Calories from fat 79.94 Kcal
% Daily Value*
Total Fat 8.88g 61%
Cholesterol 25.23mg 38%
Sodium 15.93mg 3%
Potassium 91.79mg 9%
Total Carbs 25.4g 38%
Sugars 20.74g 371%
Dietary Fiber 1.33g 24%
Protein 0.36g 3%
Vitamin C 3.1mg 23%
Vitamin A 0.1mg 9%
Iron 0.1mg 4%
Calcium 23.4mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar

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