Ginger Almond Pears By Dr Weil Recipes

GINGER-ALMOND PEARS BY DR. WEIL

Steps:

• Peel and quarter the pears. Core them then slice thinly.
• Place in a saucepan with the apple cider and gingerroot. Add a pinch of salt. (Due to family preference, I used less than a tsp and the flavor was already distinct.).
• Bring to a boil, reduce heat and simmer until pears are tender. (About 15 minutes).
• Dissolve arrowroot starch in 1/3 cup cold water and add to the simmering pears. Stir until the sauce is thick and clear.
• Remove from heat and stir in almond extract. Serve warm or cold.
• Note: I have only made this once, I found that depending on the size of your pears it makes much more than 4 servings. I did not peel the pears but I think it would have been better if I did. Also I used potato starch since I don't keep arrowroot on hand and it seemed to work fine.

GLUTEN-FREE GINGER ALMOND PEARS

Steps:

• In 4-quart Dutch oven, mix 1 1/2 cups sugar, the water, ginger and lemon juice. Heat to boiling over medium-high heat. Boil 2 minutes, stirring occasionally, until sugar is melted. Stir in almond extract. Add pear halves; cover and return to boiling. Reduce heat; simmer covered 8 to 10 minutes or until pears are tender when pierced with tip of knife. Remove pears from liquid, using slotted spoon, to bowl; cover and refrigerate until serving.
• Boil remaining pear liquid over high heat 8 to 10 minutes, stirring occasionally, until slightly thickened and syrupy. Cool 30 to 40 minutes or until warm. Refrigerate 2 hours or until serving.
• Meanwhile, in 10-inch nonstick skillet, cook almonds over medium heat 4 to 6 minutes, stirring constantly, until just beginning to brown. Sprinkle 4 teaspoons sugar over almonds. Continue cooking and stirring 2 to 3 minutes longer or until sugar is melted and almonds are coated. Spread almond mixture on sheet of foil sprayed with cooking spray. Cool 2 to 3 minutes; break apart.
• Place pear halves, cut sides up, in individual dessert bowls. (If desired, cut thin slice from rounded side of each pear half so that it won't roll around in bowl.)
• Place small scoop (about 2 tablespoons) frozen yogurt in center of each pear half. Spoon syrup over top. Sprinkle with almonds.