Pears with Spicy Lime, Chile and Peanut Chutn

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Pears with Spicy Lime, Chile and Peanut Chutn Ingredients

3 Bosc pears	1 ts Soy sauce
5 ts Lime juice, fresh, plus zest	1/2 c Peanuts; dry roasted, finely
1/4 ts Red pepper; crushed	12 Sprigs fresh mint
1 Garlic clove; minced

Instructions for Pears with Spicy Lime, Chile and Peanut Chutn

Cut each pear lengthwise into quarters. Using amelon baller or grapefruit spoo, create a well in the center of each quarter. If pears are very small, consider using halves instead of quarters. In a small bowl, prepare chutney by mixing together lime juice and zest, red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon chutney in hollowed out section of pear quarters. Add a sprig of mint for garnish. Place on a serving tray. Makes 12 appetizers. Helpful hint: Chutney can be prepared up to a week in advance. To avoid browning, cut pears no earlier than a few hours before serving; then sprinkle with lime juice. Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg sod; 1 g fiber; vegan Source: Vegetarian Times, DEC 92/MM by DEEANNE From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PeanutCuisine: Uncategorized

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