Curried Pears
Curried Pears
Photography by Matthew Kimura
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 88 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 12 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 1 |
| vit C | 5 |
- Portion size: 12
Small Forelle pears are just the right size to serve with ham. You can bake them up to five days ahead and they are a novel change from the usual cranberry sauce that goes along with the turkey.
Ingredients
- 1 tsbp 1tsbpbutter
- 1 1small onion or shallot, chopped
- 2 tsp 2tspmild curry paste
- 1/2 cup 1/2cuppear nectar
- 1/4 cup 1/4cuppacked brown sugar
- 6 6small pearpears, about 3 lbs (1.5 kg)
Preparation
In large skillet, melt butter over medium heat; cook chopped shallot, stirring often, for 3 minutes. Stir in curry paste; cook, stirring, for 3 minutes. Add pear nectar and sugar; bring to boil, stirring until blended. Set aside.
Peel pears, without removing stems if possible; cut in half. Using melon baller or spoon, scoop out core. Place in single layer, cut side up, in shallow baking dish; pour sauce over top. Cover and bake in 325 F (160 C) oven for 30 minutes.
Turn pears over; bake, basting occasionally, for 30 minutes or until glazed and tender but not mushy. Let cool. (Make-ahead: Cover and refrigerate for up to 5 days.)
Source : Canadian Living Magazine, December 2000
