| 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/
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