Curried Pears
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Curried Pears
Photography by Matthew Kimura
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 8888 cal |
| pro | 00 pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 20 g20g carb |
| fibre | 2 g2g fibre |
| chol | 3 mg3mg chol |
| sodium | 12 mg12mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 11 vit A |
| vit C | 55 vit C |
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 butter 1 tsbp butter
- 1 small onion , chopped1 small onion or shallot, chopped
- 2 tsp mild curry paste 2 tsp mild curry paste
- 1/2 cup pear nectar 1/2 cup pear nectar
- 1/4 cup packed brown sugar 1/4 cup packed brown sugar
- 6 small pears , about 3 lbs (1.5 kg)6 small pears, 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.)
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
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