Health (USA) - - Live Healthy -

Ac­tive Time: 15 min­utes

To­tal Time: 3 hours, 15 min­utes Serves: 10

¼ cup gran­u­lated sugar

2 Tbsp. wa­ter

1 Tbsp. honey

1 Tbsp. un­salted but­ter

¼ tsp. ground cin­na­mon

5 large firm-ripe green

An­jou pears (2 lb. 10 oz.), peeled and quar­tered 1 sheet frozen puff pas­try, from a 17.3-oz. pkg., thawed All-pur­pose flour, for work sur­face

¼ cup heavy cream

¼ tsp. ground car­damom

1. Heat sugar, wa­ter, and honey in a 10-inch oven-safe non­stick skil­let over medium-high. Cook un­til bub­bly, slightly thick, and be­gin­ning to darken in color, 4 to 5 min­utes. Stir in but­ter and cin­na­mon. Re­duce heat to medium. Add pears, and cook, with­out stir­ring but ro­tat­ing skil­let oc­ca­sion­ally, un­til liq­uid has re­duced and is very thick and syrupy, and pears are ten­der, 45 to 50 min­utes. (Mix­ture should bub­ble vig­or­ously at be­gin­ning, but be­gin to sub­side as mix­ture thick­ens.)

2. Pre­heat oven to 400°F. Roll puff pas­try sheet on a lightly floured sur­face into an 11-inch square; place over pear mix­ture in skil­let, and trim edges.

Bake in pre­heated oven un­til pas­try is golden brown, 18 to 22 min­utes. Let cool com­pletely to room tem­per­a­ture, about 2 hours. In­vert onto a plate.

3. Beat to­gether cream and car­damom with an elec­tric mixer on high speed un­til soft peaks form, about 30 sec­onds. Serve slices with a dol­lop of car­damom whipped cream.

Pear juices con­trib­uteto the caramel sauce, al­low­ing for lessbut­ter and sugar in this take ona French clas­sic. PER SERV­ING (1 slice; 1 Tbsp. whipped cream): 210 Calo­ries,9g Fat (4g Sat.), 10g Chol., 4g Fiber, 2g Pro., 32g Carb., 19g Sugar (7g Added Sugar), 102mg Sod., 1mg Iron, 16mg Cal­cium

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