Directions:
- Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
- In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
- Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.75 Kcal (1150 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12.53mg | 1% | |
| Potassium | 219.94mg | 5% | |
| Total Carbs | 61.28g | 20% | |
| Sugars | 49.65g | 199% | |
| Dietary Fiber | 5.31g | 21% | |
| Vitamin C | 13mg | 22% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 37.85 Kcal (158 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.73mg | 1% | |
| Potassium | 30.3mg | 5% | |
| Total Carbs | 8.44g | 20% | |
| Sugars | 6.84g | 199% | |
| Dietary Fiber | 0.73g | 21% | |
| Vitamin C | 1.8mg | 22% | |
| Calcium | 8.9mg | 6% | |
* 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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