Fruit Desserts >
| | Pear Helena
3 large ripe firm pears
3 cups of water
1 tablespoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 cup of fructose
Helena sauce
2 teaspoons of unsweetened powdered cocoa
Peel the pears carefully using an apple corer to remove the core from the end opposite the stem. Slice each pear in half using a small paring knife to remove any of the core still left in the pears. Put the water and all other ingredients except cocoa in a saucepan and bring to a slow boil. Place pears in simmering water and cook about 10 minutes or until easily pierces with a fork but not soft. Remove pears from heat and let cool to room temperature in the sauce. Cover and refrigerate all day or overnight in the sauce. To serve, place each peat cut side down or in a shallow bowl and spoon the Helena Sauce over the top. Then sprinkle each serving with 1/3 teaspoon of cocoa. Makes 6 servings
Helena Sauce
1 1/2 cups of basic white sauce
1 tablespoon of fructose
1 1/2 teaspoons of vanilla extract
Mix basic white sauce with fructose and vanilla, using a wire whisk. Spoon evenly over each serving. |
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