Place the above ingredients in a pot and bring to a boil add pears. Boil until pears are slightly poached 15 to 20 minutes. Remove from heat and allow the pears to cool in liquid. Once cooled, remove the pears and strain the liquids, place back in the pot and bring to a boil. Reduce by half and remove from heat. Cut the pears in quarters, removing the seeds. Roll the dough twice the length of the pears width and as long as you can get it 1/8- to 1/4-inch thick. Place the pears on the dough, fold dough over top and cut with a pastry wheel. Repeat until dough and pears are all used. Bake biscuits as in the master recipe. This recipe yields 16 fritters. Source: "CHEF DU JOUR - (Show # DJ-9214) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - firstname.lastname@example.org" Yield: "16 fritters" Recipe by: Chef Cynthia Long
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 42 (52%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 55.2mg||2 %|
|Potassium 248.7mg||7 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 6.8g|
|Protein 1.4g||2 %|
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Calories per serving: 81
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