Sucraid or other enzyme replacement for sucrose for all phenotypes is required for this recipe.
1 pear for each person
Sauce:
Combine in 2 quart sauce pan:
1 cup water
5 tablespoons crystaline fructose
8 drops McCormack's red food coloring
1 stick of cinnamon
Directions
Gently peel and core pears. Cut in half. Heat ingredients in sauce pan until boiling. Ladle pear halves into sauce one at a time until completely coverd in sauce. Remove with vegtable spoon. Can serve hot or cold and can garnish with piped (cake decorating bag) fructose sweetened cream cheese and mint leaf.
Use
Dessert