Yield: 6 servings
|3||Fresh; ripe USA Anjou Pears|
|1 can||Crushed pineapple; (8-1/4 oz.)|
|½ cup||Brown sugar|
|1 teaspoon||Curry powder|
|¼ cup||Pineapple syrup|
|Broiled Lamb Chops|
Halve and core pears, but do not peel. Place in shallow baking dish. Drain pineapple, reserving ¼ cup syrup. Combine pineapple with brown sugar and curry powder. Spoon into centers of pear halves. Bake at 375° F 20 minutes, or until tender, basting with reserved pineapple syrup. Serve as accompaniment to lamb chops, ham or pork.
Broiled Lamb Chops
Sprinkle both sides of lamb rib chops with salt, pepper and garlic powder.
Slash fat edge in 1-inch intervals. Place on rack in broiler pan. Arrange oven rack so chops are 3-inches from preheated broiler. Broil 5 to 7 minutes on each side.
Always be sure to use ripe pears.
Per serving: 86 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 22g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 0 Fat; 1 Other Carbohydrates
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