Pear compote with brandied vanilla cream
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pears - Bartlett, peeled, cored & chopped | |
| ½ | cup | Water |
| ½ | teaspoon | Lemon juice - fresh |
| ⅛ | teaspoon | Cinnamon - ground |
| ⅛ | teaspoon | Allspice - ground |
| ¼ | cup | Yogurt - plain, nonfat |
| Artificial sweetner - equivalent of 2 t. sugar | ||
| 1 | tablespoon | Brandy |
| ½ | teaspoon | Vanilla extract |
Directions
PEAR COMPOTE
BRANDIED VANILLA CREAM
Calories per serving: 132 Number of Servings: 2 Fat grams per serving: .73
: Approx. Cook Time: 2:30 Cholesterol per serving: ½ Marks: *DIRECTIONS*
Stew the pears in a saucepan with the water, lemon juice, cinnamon and allspice until it is soft enough to mash when you stir it with a fork or wooden spoon and has a texture like applesauce. Remove from the heat and refrigerate for two hours.
MAKE THE VANILLA CREAM: Combine the yogurt with the sweetner, brandy and vanilla.
TO ASSEMBLE: Spoon the Pear Compote into small dessert cups and top with the Vanilla Cream.
NOTE: This is a version of an old and popular Creole dessert VARIATION: Use pear brandy in place of the regular.
From "Louisiana Light" by Roy F. Guste, Jr.
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