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Baked Pears Stuffed With Almonds

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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)
----------------------------------------------
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


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