Lucia's Poached Pears with
Cinnamon and Prunes
3 slightly underripe Anjou pears
1 stick cinnamon
1 vanilla bean
2 strips lemon peel (organic preferred)
1 1/4 cups water
Ground cinnamon for garnish
1. Peel pears, place in heavy pot. Add other ingredients except for ground cinnamon.
2. Cover tightly and bring to a boil. Reduce heat to low and cook for 20 minutes,
or until tender
(test by piercing center of pears with a knife; if it passes easily, they’re cooked).
3. Spoon into serving bowls and sprinkle with ground cinnamon. Serve warm or chilled.
Serves 3. Analysis per serving: 165 calories, 1.4g protein, 0.8g fat,
Source: Spices of Life by Nina Simonds (Knopf)