BAKED FRESH PEARS
A recipe that is simply done, and cobines different ingredients to an excellent result. Found in "French Cooking in the New World" I use Moselle Valley Reisling; likewise its important that you use pure maple syrup, as corn syrup doesn't get it done!
Provided by John DOH
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut pears in half lengthwise, but do not peel them.
- Remove the cores, and place the pears, cut side up, in a nonreactive casserole.
- Fill the hollow within the pear with wine, then pour the maple syrup over the pears. Sprinkle with sugar on top.
- Bake pears in a preheated 350 degree oven for about 20 minutes, until tender.
Nutrition Facts : Calories 182.5, Fat 0.2, Sodium 2.6, Carbohydrate 37.7, Fiber 5.2, Sugar 25.4, Protein 0.7
BAKED FRESH PEARS
Make and share this Baked Fresh Pears recipe from Food.com.
Provided by Lvs2Cook
Categories Pears
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350ยบ.
- Place pears in large saucepan and cover with water. Bring to a boil and cook until the pears are slightly tender. Drain.
- Place the pears, cavity side up, in an 8x8 baking dish, lightly greased.
- Combine the orange juice concentrate and honey in a small bowl and mix well. Drizzle over the pears. Sprinkle with the nutmeg and place the slivers of butter in the pears cavities.
- Bake for 35 minutes.
Nutrition Facts : Calories 93.6, Fat 0.1, Sodium 1.5, Carbohydrate 24.7, Fiber 2.7, Sugar 19.9, Protein 0.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #5-ingredients-or-less #side-dishes #fruit #easy #dinner-party #holiday-event #low-fat #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #healthy-2 #low-in-something #pears #brunch #number-of-servings #presentation #4-hours-or-less
You'll also love