Pears in Syrup and Mint
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- ½cup corn syrup
- ÂĽcup lemon juice
- â…“cup shredded mint
- 3ripe pears (1½ pounds), Bartlett, Comice or Bosc, whichever is least expensive
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
143 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 1 gram protein; 20 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix the corn syrup, lemon juice, and mint together in a bowl.
- Step 2
Peel the pears and cut the flesh into 1-inch pieces. Add to the mixture, and refrigerate until cold.
- Step 3
Serve the pears in wine glasses with some of the syrup and mint.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
PT
I try to keep homemade mint syrup in the freezer or frig for stomach upsets. I'm pretty sure you could add the.lemon juice to this syrup, proceed with this recipe. The syrup is simply a simple syrup of sugar and water, boiled gently til thickened, followed by a 10 minute steep of bruised fresh mint leaves. Strain out the mint leaves. (You can toss them in a cup of any sort of tea.) I find a tablespoon or two of that syrup work well when indigestion strikes. It freezes well, by the way.
Tracy
I made a simple syrup and added some chopped mint and lemon and let it infuse for a while. Then I poured it over the chopped pears and let it all sit for a couple of hours. Lovely and light and refreshing.
PT
I try to keep homemade mint syrup in the freezer or frig for stomach upsets. I'm pretty sure you could add the.lemon juice to this syrup, proceed with this recipe. The syrup is simply a simple syrup of sugar and water, boiled gently til thickened, followed by a 10 minute steep of bruised fresh mint leaves. Strain out the mint leaves. (You can toss them in a cup of any sort of tea.) I find a tablespoon or two of that syrup work well when indigestion strikes. It freezes well, by the way.
Private notes are only visible to you.
Advertisement
