Directions:
- Core pears from the bottoms, leaving stems intact. Peel pears. Place on their sides in a large saucepan; add the cranberry juice, sugar and vinegar. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until pears are almost tender, turning once.
- Remove pears with a slotted spoon; set aside. Bring poaching liquid to a boil; cook until liquid is reduced to about 1/3 cup.
- Meanwhile, brush bread with butter. Place on an ungreased baking sheet. Bake at 375° for 8-10 minutes or until lightly browned.
- Divide watercress among eight salad plates; top each with a pear half. Drizzle with poaching liquid. Place toast and cheese on plates. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.86 Kcal (757 kJ) | ||
| Calories from fat | 64.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 11% | |
|---|---|---|---|
| Cholesterol | 22.09mg | 7% | |
| Sodium | 91.44mg | 4% | |
| Potassium | 65.58mg | 1% | |
| Total Carbs | 26.42g | 9% | |
| Sugars | 13.12g | 52% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.3mg | 11% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 97.37 Kcal (408 kJ) | ||
| Calories from fat | 34.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 11% | |
|---|---|---|---|
| Cholesterol | 11.89mg | 7% | |
| Sodium | 49.23mg | 4% | |
| Potassium | 35.31mg | 1% | |
| Total Carbs | 14.22g | 9% | |
| Sugars | 7.06g | 52% | |
| Dietary Fiber | 1.12g | 8% | |
| Protein | 2.21g | 8% | |
| Vitamin C | 5.9mg | 18% | |
| Vitamin A | 0.2mg | 11% | |
| Calcium | 65.2mg | 12% | |
* 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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