Small Forelle pears are just the right size to serve with ham. You can bake them up to five days ahead and they are a novel change from the usual cranberry sauce that goes along with the turkey.
- Portion size 12 servings
- Credits : Canadian Living Magazine, December 2000
Ingredients
Method
In large skillet, melt butter over medium heat; cook chopped shallot, stirring often, for 3 minutes. Stir in curry paste; cook, stirring, for 3 minutes. Add pear nectar and sugar; bring to boil, stirring until blended. Set aside.Peel pears, without removing stems if possible; cut in half. Using melon baller or spoon, scoop out core. Place in single layer, cut side up, in shallow baking dish; pour sauce over top. Cover and bake in 325 F (160 C) oven for 30 minutes.
Turn pears over; bake, basting occasionally, for 30 minutes or until glazed and tender but not mushy. Let cool. (Make-ahead: Cover and refrigerate for up to 5 days.)
Nutritional facts Per piece: about
- Sodium 12 mg
- Protein trace
- Calories 88.0
- Total fat 2 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 20 g
%RDI
- Iron 3.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 5.0
