| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
California |
Almonds, Desserts |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
White wine |
| 1/4 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Sugar |
| 1 |
|
Cinnamon stick |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Ground cardamom; (optional) |
| 1/8 |
ts |
Ground cloves |
| 4 |
|
Medium-ripe pears (Bartlett or Comice); peeled halved and cored |
| 2/3 |
c |
Whole natural almonds |
| 3 |
tb |
Sugar |
| 1/4 |
ts |
Finely grated lemon peel; up to 1/2 tsp |
| 1/4 |
ts |
Ground cardamom; optional |
| 1/8 |
ts |
Salt |
| 1/2 |
|
Egg white; (about 1 1/2 tablespoons) |
INSTRUCTIONS
BAKED PEARS
ALMOND FILLING
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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