| 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
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Nutrition (calculated from recipe ingredients)
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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