Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | White wine |
¼ cup | Water |
1 tablespoon | Lemon juice |
½ cup | Sugar |
1 \N | Cinnamon stick |
1 teaspoon | Vanilla extract |
¼ teaspoon | Grated lemon peel |
¼ teaspoon | Ground cardamom; (optional) |
⅛ teaspoon | Ground cloves |
4 \N | Medium-ripe pears (Bartlett or Comice); peeled halved and cored |
⅔ cup | Whole natural almonds |
3 tablespoons | Sugar |
¼ teaspoon | Finely grated lemon peel; up to 1/2 tsp |
¼ teaspoon | Ground cardamom; optional |
⅛ teaspoon | Salt |
½ \N | Egg white; (about 1 1/2 tablespoons) |
BAKED PEARS
ALMOND FILLING
BAKED PEARS: Heat oven to 375 degrees. Mix in all ingredients except pears in shallow glass or ceramic baking dish large enough to fit pear halves in a single layer. Place pears in dish, cut sides down; cover loosely with aluminum foil. Bake 15 to 25 minutes until pears are just tender.
Meanwhile, prepare Almond Filling.
ALMOND FILLING: In bowl of food processor fitted with steel blade, combine all ingredients. Process until almonds are coarsely chopped.
TO FINISH DESSERT: Invert hot baked pear halves in dish. Fill cavities with Amond Filling, divided equally. Continue to bake 10 minutes, then place 6 inches under broiler about 1 minute, watching closely, to lightly brown almonds. Place pears in individual dishes with the syrup. Accompany with a small scoop of vanilla ice cream, if desired.
Servings: 8
(PER PORTION : 200 Calories; 8 g Fat; 0 mg Cholesterol; 143 mg Sodium; 32 g Carbohydrate; 4 g Fiber; 3 g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998