tropical pear coconut crisp
| Measure | Ingredient |
|---|---|
| 6 | Fresh Anjou or Bosc Pears |
| 1 cup | Packed brown sugar; divided |
| 1 teaspoon | Grated orange peel |
| ½ teaspoon | Each; ground cinnamon and |
| Nutmeg | |
| ½ cup | Flour; divided |
| ¼ cup | Orange juice |
| ¼ cup | Butter or margarine |
| 1 cup | Flaked coconut |
| Cream or half-and-half |
Peel, core and slice pears. Toss with ½ cup brown sugar, orange peel, cinnamon, nutmeg and 2 tablespoons flour. Place in shallow 2-quart baking dish. Pour orange juice over pears. Combine remaining brown sugar and flour; cut in butter until crumbly. Stir in coconut. Sprinkle over pears.
Bake, covered, at 350 degrees F. for 40 minutes. Uncover and bake 10 to 20 minutes longer or until pears are tender. Serve warm with cream or half-and-half.
Always be sure to use ripe pears.
Per serving: 249 Calories (kcal); 8g Total Fat; (27% calories from fat); 1g Protein; 45g Carbohydrate; 21mg Cholesterol; 93mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 2 ½ Other Carbohydrates
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