Many chefs would be horrified at the idea of leaving the skins on pears, but the skin is high in fibre, so I recommend that you leave it on. This is a particularly lovely dish in winter. Fromage blanc is a very mild, soft cheese with a whipped texture not dissimilar to thick cream. If you can't find fromage blanc, use cottge cheese or ricotta.
Cut the pears into quarters, removing the core from each quarter.
Bring the water, pear juice concentrate, ginger and lemon juice to a simmer in a large pan.
Drop in the pear quarters, cover the pan and simmer very slowly until the pears are tender (the time will vary, so allow 20-45 minutes to be safe).
Meanwhile, dry roast the oats and walnuts in a frying pan over a moderate heat and warm the honey in a small pan.
Serve the pears with the oat and walnut mixture on top, and a spoonful of fromage blanc and drizzle over the warmed honey.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20-45 |
| Ready in: | 1 hr |
Suitable for: |
|
| Breakfast | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1789 kj |
| Calories | 428 kcal |
| Fat | 9.1 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 82.6 g |
| Total Protein | 4.2 g |
| Fibre | 6 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
