| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 6 | Ripe pears with raspberry | |
| sauce | ||
| 1/2 | Lemon | |
| 2 | T | Butter |
| 3 | T | Liqueur such as Triple Sec |
| Cointreau or Grand | ||
| Marnier | ||
| 1/2 | c | Strained raspberry preserves |
| 1/4 | c | Toasted sliced blanched |
| almonds optional | ||
| Frozen yogurt or whipped | ||
| cream optional |
INSTRUCTIONS
With a stainless steel knife, peel and core the pears. Cut them into eights. Rub them with lemon so they do not discolor. Set them aside in a covered bowl in the refrigerator until you are ready to use them. Melt the butter in a large skillet. Saute the pears over high heat for 3 to 4 minutes or until they begin to brown. With a slotted spoon, transfer the pears to a serving platter. Deglaze the pan with liqueur and raspberry preserves and reduce until syrupy and thick. Spoon over the pears and garnish with almonds and frozen yogurt or whipped cream if you wish. Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6731 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:12:19 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 204
Total Fat: 23.2g
Cholesterol: 61.1mg
Sodium: 3.7mg
Potassium: 67.7mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.5g
Protein: <1g