Baked pears stuffed with almonds

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: 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

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