| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Breads, Muffins & r |
2 |
Servings |
INGREDIENTS
| 1/3 |
c |
Firmly packed brown sugar |
| 1/4 |
c |
Water |
| 2 |
ts |
Butter or margarine |
| 2 |
md |
Firm ripe pears — about 1 |
|
|
Pound |
| 2 |
tb |
Vanilla low-fat yogurt |
| 2 |
ts |
Sliced almonds, toasted |
INSTRUCTIONS
Combine sugar, water, and butter in a small saucepan. Bring to a boil and
cook for 3 minutes or until slightly thickened. Remove caramel mixture from
heat and set aside.
Peel and core pears, and cut pears in half lengthwise. Arrange pear halves,
cut sides up, in an 8-inch sqauare baking dish; drizzle caramel mixture
over pears. Cover and bake at 350F for 25min. Uncover and bake 25 min or
until tender.
Place pear halves in each of 2 dessert dishes; spoon 2 tablespoons of
caramel mixture evenly over pers. Top each serving with 1 tbl yogurt and 1
tsp almonds.
Recipe By : Cooking Light
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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