| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Vegan, Appetizers | 12 | Servings |
INGREDIENTS
| 3 | Bosc pears | |
| 5 | ts | Lime juice, fresh, plus zest from one lime |
| 1/4 | ts | Red pepper; crushed |
| 1 | Garlic clove; minced | |
| 1 | ts | Soy sauce |
| 1/2 | c | Peanuts; dry roasted, finely ground |
| 12 | Sprigs fresh mint |
INSTRUCTIONS
Cut each pear lengthwise into quarters. Using amelon baller or grapefruit spoo, create a well in the center of each quarter. If pears are very small, consider using halves instead of quarters. In a small bowl, prepare chutney by mixing together lime juice and zest, red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon chutney in hollowed out section of pear quarters. Add a sprig of mint for garnish. Place on a serving tray. Makes 12 appetizers. Helpful hint: Chutney can be prepared up to a week in advance. To avoid browning, cut pears no earlier than a few hours before serving; then sprinkle with lime juice. Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg sod; 1 g fiber; vegan Source: Vegetarian Times, DEC 92/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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