Roasted spiced pears with figs and almonds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sliced almonds; toasted |
| 4 | Firm-ripe pears; (preferably | |
| ; Bartlett) | ||
| 250 | grams | Dried figs; (as soft as |
| ; possible; about 12) | ||
| ½ | cup | Sugar |
| 60 | grams | Unsalted butter |
| 1 | Vanilla bean; split | |
| 1 | Cinnamon stick | |
| ¼ | teaspoon | Ground allspice |
| To serve: sour cream; vanilla ice-cream | ||
| ; or thick cream | ||
Directions
Preheat oven to 220c.
Peel and core the pears and slice in half. Cut each half into 3 wedges and set aside. Quarter the figs, removing the tough, woody bit of the stalk.
Melt the sugar and butter in a frypan then add the vanilla bean, having scraped the seeds inside with a sharp knife and adding them too. Add the cinnamon, allspice, pears and figs and stir well until all the ingredients are coated.
Transfer the frypan to the preheated oven and cook for 20 minutes or until the pears are just tender. Remove the vanilla pod and cinamon stick and stir in the almonds until coated well.
Divide the fruit mixture evenly amongst 6-8 dessert dishes and serve with sour cream, vanilla bean ice-cream or thick cream.
Converted by MC_Buster.
Per serving: 1910 Calories (kcal); 90g Total Fat; (39% calories from fat); 23g Protein; 286g Carbohydrate; 131mg Cholesterol; 46mg Sodium Food Exchanges: 1½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 10 ½ Fruit; 16 ½ Fat; 6 ½ Other Carbohydrates Converted by MM_Buster v2.0n.