Sweet potato and pear gratin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Orange juice |
| ¼ | cup | Lemon juice |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground allspice |
| 2 | tablespoons | Brown sugar |
| 2 | mediums | Sweet potatoes |
| 2 | Ripe pears pref Bartlett or Comice | |
| ¼ | cup | Grated Parmesan cheese |
| ¼ | cup | Dried bread crumbs |
| 1 | pinch | Pepper |
Directions
1. Preheat oven to 375øF.
2. In a large bowl, combine the orange juice, lemon juice, , allspice, and brown sugar. Set aside.
3. Cut the sweet potatoes and pears in half and core the pears. Slice both ⅓-inch thick and arrange in a single layer of alternating slices in a gratin pan. Pour the juice mixture evenly over top.
4. Combine the cheese, bread crumbs, and pepper. Sprinkle over the sweet potato-pear mixture.
5. Cover the pan with a lid or aluminum foil and bake for 40 minutes or until the sweet potatoes are soft.
6. Uncover and raise the oven temperature to 450øF. Bake an additional 5-10 minutes, until the topping is lightly browned and most of the liquid in the pan has evaporated. Be careful not to burn the topping. SErve hot or warm. The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 224-225 Submitted By DIANE LAZARUS On 10-04-95