Diabetes Self-Management Recipes

Our recipes are low in fat and sodium and list carbohydrate and other nutrition info so you can fit them into your diabetes meal plan.

Sign up for our weekly e-mail newsletter and receive a FREE GIFT! Enter your e-mail below.

Learn more

Learn more about diabetes

Links to help you learn more about diabetes.

Ask a diabetes expert
Other diabetes resources
Browse article topics


Oven-poached pears

Preparation time: 15 minutes
Baking time: 10–20 minutes

Oven-poached pears

4 tablespoons apricot or raspberry jam or preserves
4 ripe Bartlett or Bosc pears (apples, fresh peaches, or nectarines also work well in this recipe)
4 tablespoons chopped almonds or hazelnuts
4 teaspoons margarine
4 teaspoons apple juice concentrate
2 teaspoons ground ginger
2 teaspoons grated lemon or orange zest
Raspberries or strawberries (optional)

Preheat oven to 375°F. Cut four pieces of foil that are about 2 1/2 times the size of the pears. Fold each piece in half and place one tablespoon of jam in the crease of the fold. Cut pears lengthwise through the stem, about halfway down, so that you create four wedges that are still held together at the base of the pear. Place pears in the center of foil on top of the jam (it’s OK if the wedges separate a bit), and fill them with 1 tablespoon nuts, 1 teaspoon margarine, 1 teaspoon apple juice concentrate, 1/2 teaspoon ground ginger, and 1/2 teaspoon citrus zest. Set the pears upright and wrap them in a loose but well-sealed foil envelope. Place pears on a baking sheet or in a baking dish and bake for about 10–20 minutes or until the pears are soft and heated through. Test with a fork for doneness. Unwrap the pears and serve them on a pink palette of puréed raspberries or strawberries, if desired.

Note: The pears can be assembled the night before and stored in the refrigerator until ready to cook. Once cooked, do not leave pears in foil; store them in a covered plastic or glass dish.

Nutrition Facts

Per Serving:
  Calories: 182
  Carbohydrate: 30 g
  Protein: 2 g
  Fat: 7 g
  Saturated fat: 1 g
  Sodium: 54 mg
  Fiber: 5 g
Exchanges per serving: 1/2 starch, 1 1/2 fruit, 1 fat
Carbohydrate choices: 2




More Desserts recipes



Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.