PEARS, BAKED WALNUT STUFFED
Baked Walnut Stuffed Pears are an autumn delight from America's most beloved home cook and 2003 James Beard Lifetime Achievement Award Winner, Marion Cunningham. The earthy richness of California walnuts combined with the sweetness of pears and raisins makes this the perfect fall dessert or breakfast.
This recipe is easy to make. Marion believes that home cooking should not be complicated or even involve more than a few fundamental ingredients. Enjoy!
Serves 4.
4 pears, ripe and firm
1/4 cup raisins
3 tablespoons chopped California walnuts
2 1/2 tablespoons sugar
1 tablespoon lemon juice
1/4 cup water
1/4 cup light corn syrup
Peel the pears, leaving the stems on. Core the pears on the blossom end (the bottom).
Combine the raisins, walnuts, sugar, and lemon juice in a small bowl, and mix well.
Fill the cavity of each pear, dividing the filling equally.
Place the pears upright in a deep baking dish, preferably with a cover.
Mix together the water and corn syrup and pour into the baking dish.
Cover the dish with its lid (or foil) and bake in a preheated 350°F oven for about 1 hour and 15 minutes, or until the pears are easily pierced with a fork.
Serve warm or cold with some of the syrup spooned over each pear.
Per Serving: 272 calories, 2.6g protein, 62g carbohydrates, 10.7g fiber, 4.6g total fat, .4g saturated fat, 0mg cholesterol, 26.7mg sodium, .5g omega-3, 2.3g omega-6
Recipe provided courtesy of Marion Cunningham for the Walnut Marketing Board
www.walnut.org/
desserts, fruit
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