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Name: Baked Pears with Honey And Ginger
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 ts Ground ginger; 8 Bartlett pear Firm but ripe, cored; 1 qt Vanilla frozen yogurt; Nonstick vegetable oil spray; 1 Packed c golden brown sugar; 10 tb Unsalted butter (1 1/4; 2 ts Lemon Peel grated; 6 tb Honey; strips Lemon zest; 3 tb Fresh Lemon Juice; sprigs Fresh mint

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INGREDIENTS

3 ts Ground ginger
8 Bartlett pear ; Firm but ripe, cored
1 qt Vanilla frozen yogurt
Nonstick vegetable oil spray
1 Packed c golden brown sugar
10 tb Unsalted butter ; (1 1/4
2 ts Lemon Peel ; grated
6 tb Honey
strips Lemon zest
3 tb Fresh Lemon Juice
sprigs Fresh mint

Servings

INSTRUCTIONS

Preheat oven to 375F. Spray 2 large ovenproof skillets with oil spray. Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix honey, lemon juice and peel in small bowl. Drizzle over pears. Dot pears in each skillet with 3 tablespoons butter. Place skillets with pears in oven. Bake until juices bubble thickly and pears are tender when pierced with small sharp knife, basting occasionally, about 15 minutes. Turn pears over. Bake 5 minutes longer. Remove pears from oven. (Can be made 1 day ahead. Cool. Transfer pears and cooking syrup to large glass baking dish; cover and chill. Rewarm uncovered in 375F. oven 15 minutes before continuing.) Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1 large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter. Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint and lemon peel, if desired. Serves 8. Bon Appetit February 1995

NOTES

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Baked Pears with Honey And Ginger

3 ts Ground ginger 
8  Bartlett pear Firm but ripe, cored
1 qt Vanilla frozen yogurt 
  Nonstick vegetable oil spray 
1 Packed c golden brown sugar 
10 tb Unsalted butter (1 1/4
2 ts Lemon Peel grated
6 tb Honey 
 strips Lemon zest 
3 tb Fresh Lemon Juice 
 sprigs Fresh mint

Preheat oven to 375F. Spray 2 large ovenproof skillets with oil spray.  Arrange half of pears cut side down in each skillet. Sprinkle 1/2 cup  sugar and 1 1/2 teaspoons ginger over pears in each skillet. Mix  honey, lemon juice and peel in small bowl. Drizzle over pears. Dot  pears in each skillet with 3 tablespoons butter.    Place skillets with pears in oven. Bake until juices bubble thickly  and pears are tender when pierced with small sharp knife, basting  occasionally, about 15 minutes. Turn pears over. Bake 5 minutes  longer. Remove pears from oven. (Can be made 1 day ahead. Cool.  Transfer pears and cooking syrup to large glass baking dish; cover  and chill. Rewarm uncovered in 375F. oven 15 minutes before  continuing.)    Arrange 2 pear halves on each of 8 plates. Transfer cooking syrup to 1  large skillet. Bring syrup to simmer, whisk in 4 tablespoons butter.  Spoon over pears. Place 1 scoop yogurt alongside. Garnish with mint  and lemon peel, if desired.    Serves 8.    Bon Appetit February 1995

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Nutrition

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Serving Size: 1 Serving (2826g)
Recipe Makes: 1

Calories: 4385
Calories from Fat: 1511 (34%)

Amt Per Serving		% DV

	Total Fat 167.9g	224 %
	Saturated Fat 103.8g	519 %
	Monounsaturated Fat 45g
	Polyunsanturated Fat 6.7g
Cholesterol 323.2mg		99 %
Sodium 877mg		30 %
Potassium 4077.9mg		107 %
Total Carbohydrate 717.8g		211 %
	Dietary Fiber 45.3g	181 %
	Sugars, other 672.5g
Protein 43.5g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4385

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