Directions:
- With a vegetable peeler, pare yellow part only of peel from lemon.
- Cut peel into julienne strips to make 1 table- spoon.
- Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
- Bring to a boil.
- Add pears and more water, if needed, to cover them.
- Simmer, covered, until pears are tender when pierced, about 30 minutes.
- Put pears in 6 shallow-rimmed dishes or shallow bowls.
- On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
- Pour syrup over pears.
- Cool, cover and chill until cold or up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.96 Kcal (603 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2.3mg | 0% | |
| Potassium | 224.17mg | 5% | |
| Total Carbs | 37.75g | 13% | |
| Sugars | 27.91g | 112% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.46 Kcal (303 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 1.16mg | 0% | |
| Potassium | 112.84mg | 5% | |
| Total Carbs | 19g | 13% | |
| Sugars | 14.05g | 112% | |
| Dietary Fiber | 2.84g | 23% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 6.2mg | 20% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.5mg | 2% | |
* 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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