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INGREDIENTS

3 lb Firm pears, preferably
2 Eggs ; separated
2 tb Sugar
LARRY LUTTROPP FVKC70A
1/4 ts Salt
L.A.TIMES FOOD SECTION 11/94
, Bartlett
Juice 1 lemon
Oil for frying
1/3 c Matzo meal; OR Flour
3 c Sugar
BRUNAS CANDIED PEAR SLICES
1 lg Russet potato; peeled &
1 sm Apple; peeled, cored &

Servings

INSTRUCTIONS

In large bowl combine potatoes, apple and egg yolks. Add sugar, flour and salt. Mix well. Beat egg whites until stiff peaks form and fold into potato mixture. In large, heavy skillet heat 1/4 inch oil over medium heat. Spoon potato mixture by tablespoon into hot oil and fry on both sides until golden brown. Drain on paper towels. Serve with Brunas Candied Pear Slices. Makes about 24 latkes. Each serving contains about: 151 calories; 31 mg sodium; 18 mg cholesterol; 2 grams fat; 35 grams carbohydrates; 1 gram protein; 0.49 gram fiber. Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7. "This is a potato latke like grandma never made, with beaten egg whites folded in for lighter texture. These latkes are more delicate than traditional potato latkes and make a wonderful dessert served with .." BRUNAS CANDIED PEAR SLICES - Peel pears, core and cut into thick slices to equal about 12 slices per pear. Place in large bowl and toss in lemon juice. Pour sugar over pears and toss to coat completely. Cover with plastic wrap and let stand 8 hours or overnight, until sugar liquefies. Remove pears, reserving sugar syrup. Heat large, heavy skillet and add drained, sliced pears. saute pears, tossing constantly with wooden spoon, until brown, glazed and tender. In another large saucepan, bring sugar syrup to boil and simmer until thick. Transfer pears to large bowl and pour syrup over. Makes about 3 cups. Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7. "On a recent trip to Italy, we visited the Santini family at their ristorante Dal Pescatore. I watched Bruna Santini prepare these candied pears. It looked so easy, and they were so delicious. I could hardly wait to try them at home. A perfect accompaniment with any of the latke recipes." (The Candied Pears recipe is also posted by itself, Larry.) Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@prodigy.net) on Dec 8, 1997

NOTES

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Potato Souffle Latkes

3 lb Firm pears, preferably 
2  Eggs separated
2 tb Sugar 
  LARRY LUTTROPP FVKC70A 
1/4 ts Salt 
  L.A.TIMES FOOD SECTION 11/94 
  , Bartlett 
  Juice 1 lemon 
  Oil for frying 
1/3 c Matzo meal; OR Flour 
3 c Sugar 
  BRUNAS CANDIED PEAR SLICES 
1 lg Russet potato; peeled & 
1 sm Apple; peeled, cored &

In large bowl combine potatoes, apple and egg yolks. Add sugar, flour  and salt. Mix well.     Beat egg whites until stiff peaks form and fold into potato mixture.     In large, heavy skillet heat 1/4 inch oil over medium heat. Spoon potato  mixture by tablespoon into hot oil and fry on both sides until golden  brown.     Drain on paper towels. Serve with Brunas Candied Pear Slices. Makes  about 24 latkes.     Each serving contains about: 151 calories; 31 mg sodium; 18 mg  cholesterol; 2 grams fat; 35 grams carbohydrates; 1 gram protein; 0.49 gram  fiber.     Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",  11/25/94, page H7.     "This is a potato latke like grandma never made, with beaten egg whites  folded in for lighter texture. These latkes are more delicate than  traditional potato latkes and make a wonderful dessert served with .."     BRUNAS CANDIED PEAR SLICES - Peel pears, core and cut into thick slices  to equal about 12 slices per pear.     Place in large bowl and toss in lemon juice. Pour sugar over pears and  toss to coat completely. Cover with plastic wrap and let stand 8 hours or  overnight, until sugar liquefies. Remove pears, reserving sugar syrup.     Heat large, heavy skillet and add drained, sliced pears. saute pears,  tossing constantly with wooden spoon, until brown, glazed and tender. In  another large saucepan, bring sugar syrup to boil and simmer until thick.  Transfer pears to large bowl and pour syrup over. Makes about 3 cups.     Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes",  11/25/94, page H7.     "On a recent trip to Italy, we visited the Santini family at their  ristorante Dal Pescatore. I watched Bruna Santini prepare these candied  pears. It looked so easy, and they were so delicious. I could hardly wait  to try them at home. A perfect accompaniment with any of the latke  recipes."     (The Candied Pears recipe is also posted by itself, Larry.)    Posted to JEWISH-FOOD digest V97 #321 by ELAINE  RADIS  (AUNTIE_E@prodigy.net) on Dec 8, 1997

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 24 Servings

Calories: 343
Calories from Fat: 29 (8%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.6g
Cholesterol 88.1mg		27 %
Sodium 29.2mg		1 %
Potassium 30.3mg		1 %
Total Carbohydrate 78.3g		23 %
	Dietary Fiber 0g	0 %
	Sugars, other 78.3g
Protein 2.6g		4 %
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Calories per serving: 343

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