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Melissa lost 96 pounds!
As a result of the HMR classes, I've come to clarify my definition of normal eating -- a meal plan that includes tons of fruits & vegetables and allows me to sustain my weight loss.Learn more
Poached Pears in Vanilla Sauce
4 cups water
1 cup Splenda
1 vanilla bean
1 3 inch cinnamon stick
4 small firm Bosc pears
Combine the water and Splenda in a medium saucepan; bring to a boil, stirring until Splenda dissolves.
Add vanilla bean and cinnamon. Cover, reduce heat, and simmer 15 minutes.
Peel and core pears, leaving stems intact. Cut about ¼ inch from base of each pear so they will sit flat.
Add pears to syrup mixture. Cover and cook over medium heat 10 minutes or until tender.
Remove pears with a slotted spoon, chill thoroughly.
Discard the cinnamon stick. Scrape seeds from the vanilla bean and stir seeds into syrup mixture.
Discard bean. Set aside 2 cups syrup mix, reserve remaining mix for another use.
Return 2 cups syrup mix to pan, bring to a boil over high heat.
Cook until slightly syruppy and reduced to ½ cup (about 12 minutes).
Chill thoroughly.
Serve sauce with pears at room temperature or chilled.
Yield: 4 servings
