Yield: 8 Servings
|¼ cup||White wine|
|1 tablespoon||Lemon juice|
|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|
|¼ teaspoon||Finely grated lemon peel; up to 1/2 tsp|
|¼ teaspoon||Ground cardamom; optional|
|½ \N||Egg white; (about 1 1/2 tablespoons)|
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.
(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