| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts | 4 | Servings | |
INGREDIENTS
| 2 | ts | Low or no fat margarine |
| 2 | tb | Honey |
| 1/2 | c | Walnuts |
| 4 | c | Water |
| 3 | Bags mint tea | |
| 1/2 | c | Honey |
| 12 | sm | Pears (preferably Seckel or Forelle) |
| Lemon juice |
INSTRUCTIONS
HONEY WALNUTS MINTED PEARS To make honey walnuts: Butter a small cookie sheet. Melt butter and honey in a medium skillet over medium heat. Add walnuts. Cook, stirring often for 5 minutes until walnuts start to carmelize. Spread nut mixture on cookie sheets to cool. To make minted pears: Bring water to boiling in a large saucepan. Remove from heat. Add teabags and 1/2 c honey, stirring to dissolve honey. Cover and steep for 5 minute. Peel pears, leaving stems intact. Rub each with lemon juice to prevent discoloring. Remove tea bags from tea. Bring tea to a simmer. Add pears. Cover and simmer for 10-20 minutes until tender. Time depends on the ripeness and size of the pears. To serve: Pears may be served hot or cold in poaching syrup. Spoon 3 pears into each of 4 serving dishes (or one apiece if using larger pears) Sprinkle with honey walnuts. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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