Bel Sun Whole Baby Pears, Lightly Sweetened, 6 Cans

Description

• Net quantity: 425 g per can; drained weight: 200 g
• Peeled whole baby pears with stems; not cored
• Grown and harvested in sun-ripened Spain
• Lightly sweetened syrup preserves their delicate flavor
• Enjoy plain, with ice cream or whipped cream, or in muesli, shakes, smoothies, cakes and desserts

Food-United peeled baby pears are described as a source of vitamins and minerals. The pears are carefully harvested when fully ripe in Spain, thoroughly cleaned, peeled and gently preserved whole in lightly sweetened syrup. They are not cored, and the stems are left on for decorative presentation. Why peeled? The source text states that pear skins contain arbutin in high concentrations, which intestinal bacteria can convert into hydroquinone, and refers to animal studies regarding potential cancer risks. Muffin recipe (makes 24 muffins): For the batter, use 250 g softened butter or margarine, 250 g sugar, the seeds of one Hymor vanilla bean, 4 eggs, a pinch of salt, 400 g wheat flour, 2 teaspoons baking powder, 400 ml milk and 3 cans of peeled Food-United baby pears with stems. For decoration: 1 tablespoon confectioners' sugar. Preheat the oven to 180C using top and bottom heat. Line a 12-cup muffin pan with paper liners. Cream together the sugar, vanilla and butter. Add the eggs one at a time and beat well. Combine the flour, baking powder and salt, then add to the batter alternately with the milk. Mix only briefly on the lowest speed until combined. Fill the prepared muffin pan to just below the rim. Drain the pears, place them on the batter and press them in lightly. Reduce the oven temperature to 170C and bake the muffins for 20 minutes until golden brown. Allow the finished muffins to cool completely on a wire rack, then dust with confectioners' sugar. Ingredients: Pears, water, sugar, acidity regulator: citric acid, antioxidant: ascorbic acid. Manufacturer/importer: Horst Prietzel GmbH & Co. KG, Industriestrae 28, 44892 Bochum-Ost, Germany.

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