| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sliced almonds; toasted |
| 4 |
|
Firm-ripe pears; (preferably |
|
|
; Bartlett) |
| 250 |
g |
Dried figs; (as soft as |
|
|
; possible; about 12) |
| 1/2 |
c |
Sugar |
| 60 |
g |
Unsalted butter |
| 1 |
|
Vanilla bean; split |
| 1 |
|
Cinnamon stick |
| 1/4 |
ts |
Ground allspice |
|
|
To serve: sour cream; vanilla ice-cream |
|
|
; or thick cream |
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.
A Message from our Provider:
“No God, no peace. Know God, know peace.”