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Baked Stuffed Pears




Source of Recipe


The Mediterranean Vegan Kitchen by Donna Klein


Recipe Introduction


The graceful pairing of pears and chocolate is a time-honored tradition in Italian cooking. The following recipe can be made a day in advance and then gently reheated in a low oven - perfect for those special occasions when you want to serve a dessert that impresses without the stress of last-minute preparation. As one stuffed pear half is more than sufficient after a big meal, the recipe can easily serve eight.

Makes 4 generous servings or 8 small servings

Per Whole Pear: 335 calories; 4 g protein; 7 g fat; 0 mg cholesterol; 64 g carbohydrate; 6 g fiber



List of Ingredients




· 4 large ripe firm Bosc pears, cut in half lengthwise
· 1/2 cup soft white bread crumbs
· 1/2 cup plus 1 tablespoon sugar
· 1/3 cup blanched almonds, toasted
· 2 tablespoons unsweetened cocoa powder
· 1 tablespoon marsala or sherry
· 1/2 cup dry white wine
· 1/2 cup pear or apple juice


Recipe



1. Preheat the oven to 350 degrees. Lightly oil a baking dish just large enough to hold the pears in a single layer.
2. With a melon baller, scoop out the cores and about 1 teaspoon of flesh from the centers of each pear half. Place the pear flesh, bread crumbs, the 1/2 cup sugar, almonds, cocoa, and marsala in a food processor. Process until very smooth.
3. Fill the pear halves evenly with the stuffing, and place in the prepared baking dish. Sprinkle the pears evenly with the 1 tablespoon sugar.
4. Combine the wine and juice in a glass measuring cup. pour around the pears.
5. Bake for 40 to 45 minutes, uncovered, or until the pears are tender when pierced with the tip of a sharp knife. Serve warm.

Advance Preparation: The baked stuffed pears can be stored, covered, in the refrigerator for up to 24 hours. Reheat, covered, in a low oven.

Cook's Tip on Toasting Nuts: To toast chopped walnuts, slivered almonds, pine nuts, or other small nut shapes or pieces in the oven: Preheat the oven (or toaster oven) to 350. Spread the nuts in a single layer on an ungreased light-colored baking sheet. Bake until lightly golden, about 5 minutes, stirring halfway through the cooking time. Immediately remove from the baking sheet and set aside to cool.