Name: Forelles Baked in Pastry
Ingredients: 6 Firm ripe Northwest Forelle Pears; 1 c Diced dates; or dried apricots; 1/2 c Packed light brown sugar; 1 ts Ground cinnamon; Pastry dough for double crust pie; 1 Egg; 2 tb Milk; 3/4 c Dietary sour cream; 2 tb Granulated sugar; 1 ts Vanilla; 1/4 c Raspberry or strawberry syrup

The reasons why [legalism] is so devastating are: 1. It ignores or underestimates the role of inner attitude and motivation. 2. It focuses upon self-effort rather than on divine enablement. 3. It encourages pride rather than humble dependence upon God. 4. It tends to “use” the Scriptures to reinforce our own preconceived ideas and preferences. 5. It tends to conceive of our acceptance with God as performance oriented. 6. It arouses the flesh and incites us to sin, rather than the avoidance of sin. 7. It tends to impose one's personal convictions on others, and to condemn them if they fail to live up to our rules. Legalism cannot save you, my friend, and neither can it sanctify. Praise God!

Robert Deffinbaugh

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Ruit	8	servings

INGREDIENTS

6		Firm ripe Northwest Forelle Pears
1	c	Diced dates; or dried apricots
1/2	c	Packed light brown sugar
1	ts	Ground cinnamon
		Pastry dough for double crust pie
1		Egg
2	tb	Milk
3/4	c	Dietary sour cream
2	tb	Granulated sugar
1	ts	Vanilla
1/4	c	Raspberry or strawberry syrup

INSTRUCTIONS

Preheat oven to 350°F. Core pears, leaving stem intact. Mix dates(or dried
fruits), brown sugar and cinnamon. Fill cavity of pears with fruit mixture.
Roll out pie crust (or use prepared crust). Cut 2 strips of pastry, 2
inches wide by 8 inches long, for each pear. Cut the end of each strip so
it tapers to a point. For each pear, lay two strips of dough together in
the shape of a cross. Moisten center of bottom strip with water before
placing other piece on top. Place filled pear in center of cross. Brush
edges of dough with enough water to moisten. Gently fold dough up the sides
of pear, and pinch edges together. Repeat with other edges, pinch tops
together to seal pears completely. Beat egg and milk together. Brush dough
surface with mix. Bake on cookie sheet at 350°F for 25 to 30 minutes, until
golden brown. Cool on rack. Mix sour cream, sugar and vanilla. Place 1/6 of
mixture on each dessert plate; dot with berry syrup. Swirl pattern with
knife point. Place pears on plate and serve.
Always be sure to use ripe pears.
Per serving: 77 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g
Protein; 17g Carbohydrate; 24mg Cholesterol; 14mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Recipe by: http://www.usapears.com/
Converted by MM_Buster v2.0n.

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