4 Serves
43 Mins
Peel the pears carefully, leaving the stems intact. Slice a small portion off the bottom of each pear so they can stand upright. Rub the pears with lemon juice to prevent browning and set them aside.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
127 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
75 mg / 1,250 mgPotassium
526 mg / 4,700 mgSodium
146 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
44 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
In a medium saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves, then allow the mixture to thicken slightly.
Stir in the mango pulp, orange juice, orange zest, and a dash of cinnamon to create the poaching glaze.
Place the pears into the saucepan, ensuring they are completely submerged in the syrup. Simmer on low heat for 15 to 20 minutes until the pears are tender and have absorbed the amber color of the glaze.
Remove the pears from the heat and allow them to cool completely in the syrup. Once cooled, transfer the pears to a serving dish, garnish with fresh mint leaves, and drizzle with the remaining mango syrup.
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