Poached Pear Diabetic Dessert Recipe Video

Michelin Star Chef Thierry Laborde, and Nutritionist Dr. Janet Aylott prepare a tasty poached pear with vanilla ice cream dessert. This is a simple and tasty diabetes friendly recipe for your entire family to enjoy.
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Dr. Janet Aylott: When you diagnose your diabetes, the first thing you probably think is, you can't enjoy those lovely sweet dessert people liked. But we are going to show a recipe which is really simple to make and it tastily dishes and it gives you that really sweet taste that you will always like and going to show us how to make it today. Male Speaker: So, today we are going to have a, we are going to cook some pear with orange and here we have some apple juice. I am going to get some little bit of water, cardamom seeds, anise star anise, and ginger powder. I think you know, if you are try fresh ginger, we are going use, some garlic. What I have done here, i peel the pear. I am going to put it into a pan. Actually four of the ingredients together. So water, apple juice, a pinch of ginger, two pinches, two pinch that wil be all, two star anise. I find it sometimes a bit blank. So that would give a nice kind of Asian flavor. So that's why you got ginger, star anise, cardamom as well. What you do, what I do first, I cut them a little bit like this. Dr. Janet Aylott: Okay. Male Speaker: To open them up you see, you can see some seeds there. Dr. Janet Aylott: That's what the flavor is. Thierry Laborde: only two is enough. The gravies don't flavor. I am going to switch it on to medium heat. About 10 to 15 minutes. If you cannot find all these ingredients, you can always use vanilla. You can't find it in -- may be some sort of a -- Dr. Janet Aylott: seed markets carry these days. Yeah. Thierry Laborde: and the easy way to use it, split it in half, this all along. Then as you can see, you got some seeds inside. Just drop into the syrup and you can even put some --. Now mix it up. It gives a nice flavor. Dr. Janet Aylott: Nice flavor, that's right. Thierry Laborde: So, you are going to cook it for about 10 to 15 minutes. Dr. Janet Aylott: That's great. Its really important that you guessing what your fruit in that. You can even add oranges in the recipe as well. Thierry Laborde: that's right. Dr. Janet Aylott: That's really good. You get at least one portion of fruit there. Fruits are really important for fiber, its really important for energy. It's the vitamins and minerals and you are also using unsweetened apple juice. Thierry Laborde: that's right there. Dr. Janet Aylott: Unsweetened apple juice again is a great way to make a syrupy and sauce for the dessert, but without using sugar. Thierry Laborde: as soon as it's boiling , I am going to add an orange. Dr. Janet Aylott: And did you peel the oranges. Thierry Laborde: I did, yes. Let me show you how to peel an orange. Dr. Janet Aylott: Yes. Thierry Laborde: As a chef. The easy way to peel an orange is first, is to stabilize the orange. You don't want to cut yourself. Cut the end, one and two. Then we have a very sharp knife. You are going to go all around it. That's what you do in the restaurant. Like this. All the segments. Is that right to put it in segments? Yes. Dr. Janet Aylott: See you are leaving the skin behind. Thierry Laborde: Yes, no skin at all. Dr. Janet Aylott: Okay. Thierry Laborde: which is nice? Then I squeeze all the juice inside. Make sure you go and clean your hands of course. Dr. Janet Aylott: It's great. So you are obviously adding to the sweetness of the dessert as well. I mean it's a great way. You also use unsweetened apple juice and then you are adding orange juice as well. Add sugar, you don't have sweetness. So it's a great way to get a natural tasting and natural sugar in your dessert. Thierry Laborde: That's right. Now I believe it's cooked. You see when your knife goes through the pear, like this, its cooked. Dr. Janet Aylott: slightly soft? Thierry Laborde: We don't want it too soft or otherwise it will become mashy. Dr. Janet Aylott: I think it is also important not to overcook fruits and vegetables, because lot of the vitamin C and you lose all the goodness too. Thierry Laborde: And we are going to dress it up now. So, as I said you can

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