Directions:
- In a Dutch oven, combine the first eight ingredients. Core pears from the bottom, leaving stems intact. Peel pears; place on their sides in the pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until pears are almost tender. Remove with a slotted spoon; cool.
- Strain poaching liquid and return to Dutch oven. Bring to a boil; cook until reduced to 1 cup, about 45 minutes. Discard rosemary and cinnamon. Place an orange slice on each serving plate; top with 1 tablespoon cheese and a pear. Drizzle with poaching liquid. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.18 Kcal (1579 kJ) | ||
| Calories from fat | 61.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 19.09mg | 6% | |
| Sodium | 16.54mg | 1% | |
| Potassium | 629.2mg | 13% | |
| Total Carbs | 58.72g | 20% | |
| Sugars | 42.01g | 168% | |
| Dietary Fiber | 8.2g | 33% | |
| Protein | 2.49g | 5% | |
| Vitamin C | 84.5mg | 141% | |
| Calcium | 103.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 74.24 Kcal (311 kJ) | ||
| Calories from fat | 12.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 10% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 6% | |
| Sodium | 3.26mg | 1% | |
| Potassium | 123.85mg | 13% | |
| Total Carbs | 11.56g | 20% | |
| Sugars | 8.27g | 168% | |
| Dietary Fiber | 1.61g | 33% | |
| Protein | 0.49g | 5% | |
| Vitamin C | 16.6mg | 141% | |
| Calcium | 20.3mg | 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.
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