| 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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