Baked Pears Stuffed With Almonds

Remember that it is on the question of homosexual orientation that the world, the flesh, and the Devil converge. The world, with its sub-biblical views, has voted that homosexuality is normal. Our flesh wants to exonerate itself from homosexual fantasy and maintain that sexual gratification is a sacred right. And the Devil stands behind both, whispering his murderous deceptions. The deception of homosexual orientation must be exposed and corrected. It is a false teaching that will eventually lead to bad fruit. We truly do have an “orientation,” but it is a spiritual orientation that is against God. It is not a simple physical propensity.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Eggs	California	Almonds, Desserts	8	Servings

INGREDIENTS

1/4	c	White wine
1/4	c	Water
1	T	Lemon juice
1/2	c	Sugar
1		Cinnamon stick
1	t	Vanilla extract
1/4	t	Grated lemon peel
1/4	t	Ground cardamom, optional
1/8	t	Ground cloves
4		Medium-ripe pears, Bartlett
		or Comice peeled halved
		and cored
2/3	c	Whole natural almonds
3	T	Sugar
1/4	t	Finely grated lemon peel, up
		to 1/2 tsp
1/4	t	Ground cardamom, optional
1/8	t	Salt
1/2		Egg white, about 1 1/2
		tablespoons

INSTRUCTIONS

BAKED PEARS: Heat oven to 375 degrees. Mix in all ingredients except
pears in shallow glass or ceramic baking dish large enough to fit  pear
halves in a single layer. Place pears in dish, cut sides down;  cover
loosely with aluminum foil. Bake 15 to 25 minutes until pears  are just
tender. Meanwhile, prepare Almond Filling.  ALMOND FILLING: In bowl of
food processor fitted with steel blade,  combine all ingredients.
Process until almonds are coarsely chopped.  TO FINISH DESSERT: Invert
hot baked pear halves in dish. Fill  cavities with Amond Filling,
divided equally. Continue to bake 10  minutes, then place 6 inches
under broiler about 1 minute, watching  closely, to lightly brown
almonds. Place pears in individual dishes  with the syrup. Accompany
with a small scoop of vanilla ice cream, if  desired.  Servings: 8
(PER PORTION : 200 Calories; 8 g Fat; 0 mg Cholesterol; 143 mg  Sodium;
32 g Carbohydrate; 4 g Fiber; 3 g Protein.)  See
http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap
Recipe by: Almond Board of California  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Apr 08, 1998

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 145 Calories From Fat: 50 Total Fat: 6g Cholesterol: 0mg Sodium: 41.1mg Potassium: 96.4mg Carbohydrates: 20.3g Fiber: 1.4g Sugar: 18g Protein: 2.7g