50% would make again
12 Servings
Prep: 1 hour Bake: 30 min.
Ingredients
2 cups unblanched whole almonds, toasted
1/4 teaspoon salt
2 tablespoons canola oil
2 cups pear juice
3 cups sweet white wine, divided
1/4 cup packed brown sugar
1 vanilla bean, split
12 medium pears
Directions- Combine almonds and salt in a food processor. Cover and process until almonds are finely chopped. Add oil; cover and process until blended. Set aside.
- In a large saucepan, combine the pear juice, 1 cup wine, brown sugar and vanilla bean. Bring to a boil. Remove from the heat; remove vanilla bean. With a sharp knife, scrape the bean to remove the seeds; stir into sauce. Discard bean. Return to a boil; cook, uncovered, over medium heat for 50-55 minutes or until mixture coats the back of a metal spoon.
- Meanwhile, slice 1-in. off the top of each pear and set aside. Core pears, leaving bottoms intact. Fill with reserved almond mixture. Place pears in a shallow roasting pan; replace tops. Add remaining wine. Bake, uncovered, at 400° for 30-35 minutes or until pears are tender, basting occasionally. Serve with sauce. Yield: 12 servings.
- 1 stuffed pear equals 309 calories, 15 g fat (1 g saturated fat), 0 cholesterol, 62 mg sodium, 42 g carbohydrate, 8 g fiber, 6 g protein.
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