| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jewish | Honey, Fruit | 2 | Servings |
INGREDIENTS
| 16 | oz | Canned pear halves; in own juice; or syrup |
| 1 | Cinnamon stick | |
| 1/2 | ts | Grated orange peel |
| 1 | tb | Raisins OR substitute dried cranberries |
| 1 | tb | Brandy; optional |
| 1/4 | c | Honey |
| 1/2 | ts | Vanilla extract |
INSTRUCTIONS
Drain pear halves and set aside, reserving liquid. Place pear liquid in small saucepan; add cinnamon stick and orange peel. Bring mixture to a boil over medium heat. Simmer for 10 to 15 minutes, or until liquid is reduced to 1/4 cup. Stir in raisins and brandy, if desired; simmer 1 minute more. Remove from heat; stir in honey and vanilla. Let cool. Remove cinnamon stick. To serve, divide pears between serving plates and spoon honey glaze over pears. Makes 2, each Calories: 276 Sodium: 11.5 mg Carbohydrates: 68.4 g Protein: 1.07 g Cholesterol: 0.0 mg Dietary Fiber: 3.58 g Total Fat: 0.18 g Cal. from Fat: 1% RESOURCES [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/ [3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98 Recipe by: HEALTHY AND HEARTY by National Honey Board Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 01, 1998, converted by MM_Buster v2.0l.
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