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Classy Poached Pear In Spicy Mango Nectar With Mango Ice Cream

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.88

$0.88 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:23%

Spoonacular Score: 23%

 

Classy Poached Pear In Spicy Mango Nectar With Mango Ice Cream might be just the side dish you are searching for. For 88 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 195 calories, 1g of protein, and 0g of fat. Summer will be even more special with this recipe. Only a few people made this recipe, and 2 would say it hit the spot. Head to the store and pick up cinnamon, simple syrup, lemon juice, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. Try Mango Kerabu (Spicy Sweet Mango Salad), Mango-Filled Cream Puffs with Spiced Mango-Mojito Sauce, and Mango Coriander Pound Cake Cupcakes with Mango Chutney Filling and Sweetened Condensed Milk Whipped Cream for similar recipes.

Ingredients

Servings:
1 pinch
1 pinch cinnamon
cinnamon
2 tsps
2 tsps juice
juice
1 tsp
1 tsp lemon juice
lemon juice
0.5 cup
0.5 cup mango pulp
mango pulp
2
2  mint leaves
mint leaves
1 tsp
1 tsp orange rind
orange rind
2
2  pears
pears
1 pinch
1 pinch saffron
saffron
0.5 cup
0.5 cup simple syrup
simple syrup
1 pinch cinnamon
1 pinch
cinnamon
2 tsps juice
2 tsps
juice
1 tsp lemon juice
1 tsp
lemon juice
0.5 cup mango pulp
0.5 cup
mango pulp
2  mint leaves
2
mint leaves
1 tsp orange rind
1 tsp
orange rind
2  pears
2
pears
1 pinch saffron
1 pinch
saffron
0.5 cup simple syrup
0.5 cup
simple syrup

Equipment

pot
pot
pot
pot


Instructions

  1. Peel the pears and slice a bit of the bottom of the pear, so to let it stand upright.
  2. Leave the stem intact to insert a mint sprig later, Gently dab some lemon juice over the pear and keep it aside.
  3. In a medium pot make sugar syrup by adding half cup of sugar to one cup of water over medium heat. Let it thicken for a while.
  4. Add mango pulp, fruit juice, orange rind with a dash of cinnamon to the sugar syrup.
  5. The mango glaze is ready.
  6. Submerge the peeled pears into the syrup and let it cook for 15 to 20 minutes on low heat, till the pears are tender and get the amber hue from the mango syrup.
  7. The pears should be completely immersed in the syrup.
  8. Let the pears cool down.
  9. Take out the pears on a plate and garnish with either basil or mint leaf.
  10. I did it with mint from my pot. Drizzle some syrup over the top of the pear.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.88
Ingredient
2 teaspoons juice
1 teaspoon lemon juice
½ cups mango pulp
2 mint leaves
1 teaspoon orange rind
2 pears
½ cups simple syrup
Price
$0.01
$0.03
$0.67
$0.05
$0.11
$1.18
$1.44
$3.50

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
195k Calories
0.5g Protein
0.26g Total Fat
51g Carbs
2% Health Score
Limit These
Calories
195k
10%

Fat
0.26g
0%

  Saturated Fat
0.02g
0%

Carbohydrates
51g
17%

  Sugar
45g
51%

Cholesterol
0.0mg
0%

Sodium
32mg
1%

Get Enough Of These
Protein
0.5g
1%

Iron
5mg
30%

Vitamin A
753IU
15%

Fiber
3g
12%

Vitamin C
9mg
11%

Vitamin B1
0.07mg
4%

Copper
0.08mg
4%

Potassium
137mg
4%

Vitamin K
3µg
4%

Manganese
0.06mg
3%

Vitamin B2
0.05mg
3%

Magnesium
11mg
3%

Calcium
19mg
2%

Folate
7µg
2%

Phosphorus
14mg
1%

Vitamin B6
0.03mg
1%

Zinc
0.18mg
1%

Vitamin B3
0.2mg
1%

covered percent of daily need

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