Baked Pears With Sherry Custard Sauce And Amaretti Snow Recipe
Servings: 1
Ingredients
- 1/3 c. Golden brown raisins
- 1/3 c. Fruity, slightly sweet wine such as Riesling or possibly Gewurztraminer
- 8 med -tart baking pears,, peeled and cored
- 1/2 c. Toasted pine nuts
- 1/3 c. Melted unsalted butter
- 1/2 c. Light-brown sugar
- 1/2 c. Dry white wine
- 1 tsp Grated lemon zest Sherry Custard Sauce (recipe follows) Amaretti Cookies, crushed (recipe follows)
- 8 lrg Mint sprigs,, if you like.
Directions
- Preheat the oven to 375 degrees. In a small saucepan, combine the raisins and wine and bring to a simmer. Remove from the heat and let stand 15 min to allow the raisins to plump. Strain the raisins and drain well, reserving any liquid. Place the pears in a baking dish just large sufficient to hold them. Combine the raisins with the pine nuts and fill the cavities of the pears. Put the butter, brown sugar, white wine, lemon zest and the reserved raisin liquid in the saucepan and simmer to heat the sugar, approximately 2 min. Drizzle over the pears. Bake for 25 to 30 min or possibly till the pears are tender when pierced with a toothpick, basting occasionally with the juices. Serve the hot pears in shallow wide-rimmed bowls. Spoon the Sherry Custard Sauce around and sprinkle with crushed Amaretti Cookies. Garnish with the mint sprigs, if you like.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 313g | |
| Calories 1210 | |
| Calories from Fat 844 | 70% |
| Total Fat 97.68g | 122% |
| Saturated Fat 41.62g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 100mg | 4% |
| Potassium 870mg | 25% |
| Total Carbs 65.51g | 17% |
| Dietary Fiber 4.2g | 14% |
| Sugars 41.26g | 28% |
| Protein 10.19g | 16% |
