Poached Pear with Blueberries and Cherries

Poached Pears

There is something about warm fruit that makes me happy during the cold months. This poached pear recipe uses pomegranate juice as the poaching liquid, which makes the pears turn a vibrant and festive red. The cherries and blueberries add another wonderful texture to the dish.

I used Bosc pears but you can use any firm-flesh pear.

The pears, once peeled and cored, were so beautiful; I had to take a quick photo to share!

Poached Pears Sliced edit

As the pears poach in the pomegranate juice, you can see them to start to change color to the wonderful and vibrant red.

Poached Pears in Pot

Instead of discarding the poaching juice, I like to make a simple reduction that can be used to drizzle over the pears before serving.

Poached Pears with Spoon

Try this out at your next dinner party. It’s sure to be a big hit!

Poached Pears with Bite edited

Poached Pear with Blueberries and Cherries
Servings
2
Servings
2
Poached Pear with Blueberries and Cherries
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Peal, half and core the pears.
  2. Place the pears in a large saucepan. Pour juice into pan. Make sure the pears are completely covered by at least an inch. Turn burner on medium/high heat and bring to a boil. Turn down burner and let the pears simmer in the liquid for 15-25 minutes (depending on the pears) or until a knife is easily inserted.
  3. Remove the pears with a slotted spoon, cover with tin foil to keep the heat in and the pears moist and set aside.
  4. Bring the liquid back to a boil and reduce by half. This should take approximately 15 to 20 minutes. When you have about 5 minutes left, gently toss in the dried fruit and stir occasionally. The fruit will become plump and moist.
  5. When the liquid is reduced by half, turn off the burner. Place two pears on each plate. Drizzle with liquid, spoon on dried fruit and serve.
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Healthy and Festive Pumpkin Muffins

Pumpkin Muffin Tray

Who doesn’t love pumpkin this time of year? Everywhere you look there are pumpkin flavored coffees, cookies, pies, breads and pastries. I even saw pumpkin ice cream featured at my local supermarket.

Although it’s easy to find pumpkin flavored treats everywhere, it can be difficult to find healthy versions of your favorites. This wheat- and dairy-free Pumpkin muffin recipe is not only healthy but it will also satisfy your holiday pumpkin cravings.

Don’t forget to allow the muffins to cool completely before you add the glaze drizzle. I’ve made the mistake of adding the drizzle too soon (I mean who can wait for muffins to cool before you want to dig in!) and the glaze just slowly runs off the muffins.

Pumpkin Muffins before icing

Once the muffins are cooled, they’re ready for the festive glaze. This is my favorite part. I don’t pretend to be too artistic, but this part always makes me feel like an artist. I know that’s a little corny, but it’s true. Even my kids enjoy this part of the process.

The end product is so beautiful (and tasty) that you can be proud to serve them at your holiday dinner or bring them to your office holiday party or as a hostess gift to a friend’s holiday gathering.

Pumpkin Muffin on Plate 2

 

 

Pumpkin Muffins
Servings
12
Servings
12
Pumpkin Muffins
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350°F. Line muffin tray with 12 paper liners.
  2. In a medium bowl, whisk together the oat flour, almond flour, coconut palm sugar, pumpkin pie spice, baking powder, baking soda and salt.
  3. In a large bowl, whisk the eggs. Add the pumpkin and oil. Mix well. Add the dry ingredients to the egg mixture and stir gently to combine. Fold in the walnuts and raisins. Using an ice cream scoop or spoon, evenly distribute the batter into the 12 paper liners. Bake for 30 minutes, or until a wooden pick inserted in the center of the muffin comes out clean.
  4. Let the muffins cool in the pan on a rack for at least 15 minutes.
  5. For glaze, combine sugar, vanilla and water and whisk until smooth, drizzle on the muffins. Note: If you find the consistency of the glaze too thick or too thin, you can add more sugar or more water until you have your desired consistency
  6. Remove muffins from tray and store in the refrigerator or serve. Note: Storing in the refrigerator allows glaze to maintain its consistency. If left out at room temperature, glaze will melt into the muffin—which will still taste great but the presentation won’t be the same.
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Roasted Salmon with Shallot Grapefruit Sauce recipe by Cooking Channel


It’s hard to go wrong with a salmon and citrus combination, especially when it can be made in 30 minutes. Serve it with quinoa or a simple side salad for a “Healthy You” approved option.

Click for the Roasted Salmon with Shallot Grapefruit Sauce recipe by Cooking Channel.

 

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Click here to view the Prevention Magazine recipe.

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