- 4 tablespoons apricot or raspberry jam or preserves
- 4 ripe Bartlett or Bosc pears (apples, fresh peaches, or nectarines also work well in this recipe)
- 4 tablespoons chopped almonds or hazelnuts
- 4 teaspoons margarine
- 4 teaspoons apple juice concentrate
- 2 teaspoons ground ginger
- 2 teaspoons grated lemon or orange zest
- Raspberries or strawberries (optional)
Preheat oven to 375°F. Cut four pieces of foil that are about 2 1/2 times the size of the pears. Fold each piece in half and place one tablespoon of jam in the crease of the fold. Cut pears lengthwise through the stem, about halfway down, so that you create four wedges that are still held together at the base of the pear. Place pears in the center of foil on top of the jam (it’s OK if the wedges separate a bit), and fill them with 1 tablespoon nuts, 1 teaspoon margarine, 1 teaspoon apple juice concentrate, 1/2 teaspoon ground ginger, and 1/2 teaspoon citrus zest. Set the pears upright and wrap them in a loose but well-sealed foil envelope. Place pears on a baking sheet or in a baking dish and bake for about 10–20 minutes or until the pears are soft and heated through. Test with a fork for doneness. Unwrap the pears and serve them on a pink palette of puréed raspberries or strawberries, if desired.
Note: The pears can be assembled the night before and stored in the refrigerator until ready to cook. Once cooked, do not leave pears in foil; store them in a covered plastic or glass dish.
Yield: 4 pears. Serving size: 1 pear.
Nutrition Facts Per Serving:
Calories: 182, Carbohydrates: 30 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 54 mg, Fiber: 5 g
Exchanges per serving: 1/2 starch, 1 1/2 fruit, 1 fat. Carbohydrate choices: 2.
This recipe was developed by Nancy Berkoff, a registered dietitian and certified chef who writes and teaches about food in Long Beach, California.