| Ingredients: 1 Quart(s) White grape juice Zest and juice of 1 lemon 1/2 Teaspoon(s) Almond extract 6 Firm and almost ripened pears 8 Ounce(s) Nonfat ricotta cheese 2 Tablespoon(s) Sugar 2 Tablespoon(s) Minced maraschino cherries 1/4 Cup(s) Toasted and slivered almonds 12 Amaretti cookies, optional |
Directions:
Makes 6 servings This dessert is incredibly easy to prepare, yet elegant enough to serve at a formal holiday dinner party. Be sure that the pears aren't too ripe, as very soft pears tend to break apart during the poaching process. In a large saucepan over medium-high heat, combine grape juice, lemon zest and juice, and extract. Bring to a boil. Peel pears, leaving stems intact. Using a melon bailer, core pears from the blossom end. Place pears upright, in bubbling juices, reduce heat, cover, and simmer slowly for 20 to 30 minutes, until tender. In a mixing bowl combine ricotta, sugar, and cherries. Cover and refrigerate until ready to use. When pears are done, remove from poaching liquid with a slotted spoon. Using a spoon or tiny scoop, fill core cavity of each pear with ricotta mixture and place on a dessert plate. Sprinkle with almonds and serve with Italian amaretti cookies, if desired. LACTO PER SERVING: 296 CAL (10% from fat), 6g PROT, 3g FAT, 60g CARB. 67mg SOD, 0mg CHOL. 5g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 54 Converted by MM_Buster v2.0l. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 201 Calories From Fat: 29 Total Fat: 3.4g Cholesterol: 0mg Sodium: 5.8mg Potassium: 476mg Carbohydrates: 43.3g Fiber: 5.2g Sugar: 33g Protein: 2.5g |