Frozen Yogurt with Poached Rum Raisin Pears
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 363
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 62
- Dietary Fiber
- 5
- Sugar
- 50
- Protein
- 7
- Cholesterol
- 14
- Sodium
- 86
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1/3 cup plus 1 tablespoon dark rum
1/2 cup pear juice
2 tablespoons sugar
1/3 cup raisins
3 large firm-ripe Bosc or Anjou pears, peeled, cored, and each cut into 8 wedges
1 tablespoon cold unsalted butter
1 pint frozen vanilla yogurt (regular or nonfat)
Directions
- Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.