Maple-Baked Stuffed Pears
- Makes: 4 servings
- Prep 20 mins
- Bake 40 mins
firm pears with stems
dried cranberries or dried tart red cherries
chopped walnuts, toasted
pure maple syrup
Sweetened whipped cream (recipe below)
Sliced strawberries (optional)
Fresh mint leaves (optional)
- Peel whole pears, leaving the stems intact. Cut a thin slice from the bottom of each pear so the pears stand up. Working through the bottom of each pear, use a melon baller to remove the core.
- In a small mixing bowl, combine cranberries, walnuts, lemon juice, and sugar. Spoon mixture into bottom of each pear. Stand pears in a 2-quart square baking dish. Add water to baking dish. Pour maple syrup over and around pears. Sprinkle any remaining filling into bottom of dish.
- Bake, covered, in 350 degree F oven for 20 minutes. Uncover; bake for 20 to 25 minutes more or until pears are tender, basting occasionally with cooking liquid.
- To serve, spoon whipped cream in the center of 4 dessert plates. Place pears in cream. Spoon any remaining cooking liquid over pears. If you like, garnish with a few slices of strawberries and mint leaves. Serve warm. Makes 4 servings.
Sweetened Whipped Cream
- In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
(Maple-Baked Stuffed Pears)Servings Per Recipe 4, vit. C (mg) 9, cal. (kcal) 330, Folate (µg) 20, pro. (g) 2, Cobalamin (Vit. B12) (µg) 0, carb. (g) 52, sodium (mg) 16, vit. A (IU) 486, Potassium (mg) 293, Fat, total (g) 15, calcium (mg) 50, sugar (g) 38, iron (mg) 1, Polyunsaturated fat (g) 3, fiber (g) 6, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 41, Niacin (mg) 0, Riboflavin (mg) 0, Monosaturated fat (g) 4, Thiamin (mg) 0, sat. fat (g) 7