Name: Baked Pears Stuffed with Almonds
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)

The attributes of God, once so full of terror, are become [the Christian’s] shield, his stronghold, and his triumph; and he can think of all the glorious perfections of the Almighty, and then say, “I will go unto God, my exceeding joy.” His resistless power, His infinite wisdom, His unchanging fidelity to His word – all these are sources of triumph to everyone who, having believed in Christ, has become a child of God.

John MacDuff

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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