Lunch: Brûléed Pears

Brûléed Pears make a sweet and elegant holiday side dish. If you don't have a torch to caramelize the sugar, place under the broiler preheated to high for 1 minute or until sugar is dark brown and melted.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Brûléed Pears

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 small, firm pears, peeled and halved
1 cup dry white wine, such as Chablis
1/2 cup sugar
1 cinnamon stick
4 teaspoons light brown sugar

Instructions

Place first 4 ingredients in a medium saucepot with water to cover; bring to a simmer over medium-heat. Reduce heat to low, and cook 15 minutes or until pears are easily pierced with a knife. Drain pears; discard cinnamon stick. Transfer pears, cut sides up, to a heat-safe baking dish, and pat tops dry. Sprinkle with brown sugar. Use a torch to caramelize the sugar, or place under the broiler preheated to high 1 minute or until sugar is dark brown and melted.

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