Med Vegan: Baked Stuffed Pears

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* Exported from MasterCook Mac *

 

Baked Stuffed Pears

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 216

Serving Size : 4 Preparation Time :0:00

Categories : Fruit Desserts

 

Amount Measure Ingredient -- Preparation Method

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4 large ripe firm Bosc pears -- cut in half

- lengthwise

1/2 cup soft white bread crumbs

1/2 cup sugar -- plus

1 tablespoon sugar

1/3 cup blanched almonds -- toasted

2 tablespoons unsweetened cocoa powder

1 tablespoon Marsala wine -- or sherry

1/2 cup dry white wine

1/2 cup pear or apple juice

 

Makes 4 generous or 8 small servings.

 

The graceful pairing of pears and chocolate is a time-honored

tradition in Italian cooking. The following recipe can be made a day

in advance and then gently reheated in a low oven -- perfect for

those special occasions when you want to serve a dessert that

impresses without the stress of last-minute preparation. As one

stuffed pear half is more than sufficient after a big meal, the

recipe can easily serve eight.

 

Preheat the oven to 350F. Lightly oil a baking dish just large enough

to hold the pears in a single layer.

 

With a melon baller, scoop out the cores and about 1 teaspoonful of

flesh from the centers of each pear half. Place the pear flesh,,

bread crumbs, the 1/2 cup sugar, almonds, cocoa, and Marsala in a

food processor fitted with the metal blade. Process until very smooth.

 

Fill the pear halves evenly with the stuffing, and place in the

prepared baking dish. Sprinkle the pears evenly with the 1 tablespoon

sugar. Combine the wine and juice in a glass measuring cup; pour

around the pears.

 

Bake for 40 to 45 minutes, uncovered, or until the pears are tender

when pierced with the tip of sharp knife. Serve warm.

 

Advance Preparation: The baked stuffed pears can be stored, covered,

in the refrigerator for up to twenty-four hours. Reheat, covered, in

a low oven.

 

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Per serving (excluding unknown items): 223 Calories; 7g Fat (29%

calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol;

33mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 2 Fruit; 1 Fat; 2

Other Carbohydrates

 

 

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