| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Ies & pastr | 1 | servings | |
INGREDIENTS
| 5 | Fresh USA Anjou; Bartlett or Bosc | |
| Pears | ||
| 2/3 | c | Sugar |
| 1/4 | c | Flour |
| 1/2 | ts | Grated lemon peel |
| 1/2 | ts | Ground ginger |
| 1 | ds | Salt |
| 1 | Unbaked; (9-inch) pie shell | |
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Chopped pecans |
| 1/3 | c | Flour |
| 1/4 | c | Butter. |
INSTRUCTIONS
PECAN PRALINE TOPPING Core and slice pears. Toss pears with sugar, flour, lemon peel, ginger and salt. Sprinkle 1/4 of pecan topping in pastry-lined pie plate. Add pear mixture. Sprinkle top with remaining pecan topping. Bake at 400 degrees F for 40 minutes. Serve warm or cold. Top with whipped cream or ice cream, if desired. Pecan Praline Topping: Combine sugar, pecans and flour. Cut in butter. Quantity: Makes 1 (9-inch) pie. Always be sure to use ripe pears. Per serving: 1596 Calories (kcal); 41g Total Fat; (22% calories from fat); 12g Protein; 308g Carbohydrate; 0mg Cholesterol; 313mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 16 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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