Ginger-hazelnut Asian Pears
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons chopped toasted hazelnuts2/3 cup roughly crushed gingersnaps1/3 cup dried cranberries2 tablespoons dark brown sugar¼ teaspoon cinnamon¼ teaspoon ground gingerFinely grated zest of 1 lemon2 tablespoons margarine4 Asian pears1 cup apple juice
Preheat the oven to 375°.
In a medium bowl, mix the nuts and cookie crumbs, cranberries, brown sugar, cinnamon, ginger and lemon zest.
Add the margarine and mix with your fingers until the filling resembles coarse meal.
Using a sharp knife, cut a ¼” slice from the top and bottom of each pear.
Working from the stem end, remove the interior core and seeds to within ½” of the bottom.
Score the skin lengthwise at 1 ½” intervals.
Arrange the pears, so they don't touch, in an 8-inch square baking dish.
Spoon the filling into them, mounding any remaining filling on top. Pour the apple juice around the fruit.
Bake 20 minutes. Cover loosely with foil and bake 50 minutes longer, until the pears are very soft.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium bowl, mix the nuts and cookie crumbs, cranberries, brown sugar, cinnamon, ginger and lemon zest.
Add the margarine and mix with your fingers until the filling resembles coarse meal.
Using a sharp knife, cut a ¼” slice from the top and bottom of each pear.
Working from the stem end, remove the interior core and seeds to within ½” of the bottom.
Score the skin lengthwise at 1 ½” intervals.
Arrange the pears, so they don't touch, in an 8-inch square baking dish.
Spoon the filling into them, mounding any remaining filling on top. Pour the apple juice around the fruit.
Bake 20 minutes. Cover loosely with foil and bake 50 minutes longer, until the pears are very soft.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 633.0
- Total Fat: 17.5 g
- Cholesterol: 0.0 mg
- Sodium: 627.6 mg
- Total Carbs: 117.7 g
- Dietary Fiber: 12.8 g
- Protein: 6.9 g
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