Pairing pears with ginger creates dessert with snap

March 27, 1996|By SEATTLE TIMES

The following light recipe is from "Great Feasts without Fuss" by Frances McCullough and Barbara Witt.

Baked pears with ginger preserves and biscotti

6 servings

3 medium Bosc pears, ripe without being mushy

1 teaspoon margarine or butter

1/4 cup ginger preserves (see note)

1/2 cup apple juice

2 tablespoons lemon juice

2 tablespoons raw brown (turbinado) sugar, or light brown sugar

store-bought or homemade biscotti

Heat oven to 400 degrees. Cut the pears in half lengthwise. (It is not necessary to peel or remove the stem.) Cut a shallow V-shape in the center of each pear half to remove the core.

Lightly grease a large baking dish with the margarine or butter and place the pears, cut-side up, in the dish.

Combine the ginger preserves, apple juice and lemon juice. Pour over the pears and sprinkle with the sugar. Place on the middle rack of the oven and bake 10 minutes. Baste with the juice mixture. Reduce the heat to 350 degrees and continue baking 30 minutes, or until the pears are tender.

Serve the pears with the cooking syrup warm or at room temperature with the biscotti on the side.

Note: Robertson's Ginger Preserve was used in this recipe; any ginger preserve or jelly can be used.

Per serving with 1 biscotti: 201 calories; 3 g protein; 5 g fat; 40 g carbohydrates; 74 mg sodium; 17 mg cholesterol

Pub Date: 3/27/96

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