HAZELNUT STUFFED CALIFORNIA PEARS
3⁄4 cup toasted hazelnuts, almonds or pecans
5 tablespoons brown sugar
1/8 tsp salt
1-1/2 Tablespoon hazelnut or walnut oil
1-1/2 Tablespoons unsalted butter, melted
4 fresh California Bartlett or Bosc pears
1⁄4 to 1⁄2 cup Frangelico, Amaretto or other liqueur
Grind nuts with the sugar and salt in a food processor until small but gritty pieces remain. Add the oil and butter and pulse until the mixture is moist and almost sticky.
Rinse pears in cool running water and dry. Slice in half and remove core and seeds with a paring knife, enlarging the cavity in the middle of the pear for the stuffing.
Mound the nut mixture into the fruit, then place fruit halves, cut side up, in a baking dish. Pour liqueur over the top of each pear and bake until the filling is lightly browned and the fruit is soft, about 25 minutes. Serve warm and top with pan juices and additional liqueur, if desired.
Makes 4 servings
Calories- 435.;protein- 3.50 grams; carbohydrates- 51.72 grams; fat-23.63 grams (saturated fat- 4.10 grams; monounsaturated fat-15.96 grams; polyunsaturated fat-2.14 grams);cholesterol- 11.65 mgs; sodium- 81.58 mgs; fiber-5.30 grams; sugar-41.26 grams; percent calories from fat- 46%; potassium-366.57 mgs.