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Chinese medicine says that pears are very cooling to the body, a good thing if you are going through chemo or radiation. And Western medicine likes the antioxidant properties of blueberries for healthy cell growth. Although these two fruits aren’t usually in season together, Wyman’s Fresh Frozen Wild Blueberries allow us to combine the two in this simple recipe for a healthily delicious win-win for our bodies. Add a dollop of thick Greek yogurt on the side, and this simple Poached Pears with Wild Blueberry Sauce dessert becomes an even more special treat.
Preparation
1. Peel the pears and cut them in half lengthways. Scoop out the cores with a teaspoon and remove the stem. Arrange the pears in a circle inside a shallow heavy-bottomed pan with a tight-fitting lid, cut sides down, thin ends towards the center.
2. Pour the agave syrup and white wine or water over the pears. Bring to a boil then reduce to a simmer. Add the lemon zest, cover the pan and poach, basting the pears with their juices occasionally, for 15 minutes. Turn over the pears, and continue to cook, covered, for another 15 minutes, or until tender. If the pears look too dry, add a little more wine or water. Turn off the heat and keep covered in the pan until ready to eat or have cooled to room temperature.
3. While the pears are cooking, pour the blueberries into a small saucepan, reserving ⅓ cup for later. Add 1 tablespoon of light brown sugar and 1 tablespoon of water, then bring to a simmer and cook covered until a syrup has formed. Push the berries and their syrup through a fine sieve with a wooden spoon then return sauce to the pan. Discard the leftovers in the sieve.
4. Transfer the pears to a serving plate. Discard the lemon zest and pour the cooking liquid into the saucepan with the wild blueberry syrup. Bring to a boil. Cook until the syrup thickens a little, about 5 minutes. Add the reserved wild blueberries. Cook for a few seconds more, then turn the heat off. Remove saucepan from the stove and cool slightly.
5. If eating warm, spoon the sauce over the pears. If eating cool wait until the wild blueberry sauce has cooled.
Ingredients:
- 4 Bosc pears
- 2 tablespoons maple syrup
- 1 inch strip lemon peel
- ¼ cup dry white wine ( see Ann’s Tips)
- 1 (15 ounce) bag of frozen blueberries, ⅓ cup reserved
- 1 tablespoon light brown sugar
- 1 tablespoon water
Nutritional Information
Calories
234 cals
Fat
1 g
Saturated Fat
0 g
Polyunsaturated Fat
0 g
Monounsaturated Fat
0 g
Carbohydrates
55 g
Sugar
38 g
Fiber
9 g
Protein
2 g
Sodium
6 mg
*per serving
Ann's Tips and Tricks
The wild blueberry sauce will keep for several days in the fridge. It is delicious over pancakes, ice cream, or even drizzled onto rice pudding.
If you don’t want to use wine, use water
To serve this dish chilled, make it ahead of time and chill the poached pears in the fridge on a plate cut side down & covered with plastic wrap. Make the sauce as in step 4 and chill separately in a container. Bring the sauce to room temperature before drizzling over the cold pears.
