Curried Pears

Curried Pears 150 Author: Canadian Living Credits: Curried Pears 150

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.

  • Portion size 12 servings

Ingredients

  • 1 tsbp butter
  • 1 onion chopped
  • 1 shallot chopped
  • 2 teaspoons mild curry paste
  • 1/2 cup pear nectar
  • 1/4 cup packed brown sugar
  • 6 pear about 3 lbs (1.5 kg)

Method

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.)


Nutritional facts Per piece: about

  • Sodium 12 mg
  • Protein trace
  • Calories 88.0
  • Total fat 2 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Pears