INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c.  Peel and core the pears and slice in half. Cut
each half into 3  wedges and set aside. Quarter the figs, removing the
tough, woody bit  of the stalk.  Melt the sugar and butter in a frypan
then add the vanilla bean,  having scraped the seeds inside with a
sharp knife and adding them  too. Add the cinnamon, allspice, pears and
figs and stir well until  all the ingredients are coated.  Transfer the
frypan to the preheated oven and cook for 20 minutes or  until the
pears are just tender. Remove the vanilla pod and cinamon  stick and
stir in the almonds until coated well.  Divide the fruit mixture evenly
amongst 6-8 dessert dishes and serve  with sour cream, vanilla bean
ice-cream or thick cream.  Converted by MC_Buster.  Per serving: 1910
Calories (kcal); 90g Total Fat; (39% calories from  fat); 23g Protein;
286g Carbohydrate; 131mg Cholesterol; 46mg Sodium  Food Exchanges: 1
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 10  1/2 Fruit; 16 1/2
Fat; 6 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3380
Calories From Fat: 1690
Total Fat: 193.1g
Cholesterol: 533.9mg
Sodium: 418.2mg
Potassium: 3386.9mg
Carbohydrates: 407.2g
Fiber: 42.8g
Sugar: 327.8g
Protein: 41.5g