Golden Pear and Almond Gratin

Golden Pear and Almond Gratin

In saucepan, combine honey, wine, lemon and orange juices. Bring mixture to a boil, whisking to dissolve honey. Reduce heat and simmer until liquid is reduced by half, about 15 minutes. Set aside. Meanwhile, chop 1/4 cup almonds. In small bowl, stir together chopped almonds, lemon peel, orange peel and cinnamon until thoroughly mixed. Set aside. In greased 10-inch gratin dish or pie plate, ... [read full recipe below]

Yield: 6 servings

Nutritional Information

  • Calories: 350
  • Fat Total: 7.09 g
  • Protein: 3.52 g
  • Cholesterol: 0 mg
  • Carbohydrates: 74 g
  • Sodium: 3.98 mg
  • Dietary Fiber: 7.05 g
  • Calories from Fat: 17%

Ingredients

  • 1/2 cup - honey
  • 1/4 cup - dry white wine
  • 1 Tablespoon - lemon juice
  • 1 Tablespoon - orange juice
  • 1/2 cup - sliced almonds, toasted and divided, optional**
  • 1 Tablespoon - grated lemon peel
  • 1 Tablespoon - grated orange peel
  • 1/2 teaspoon - ground cinnamon
  • 2 lb. - ripe pears, peeled, halved, cored and cut

Directions

In saucepan, combine honey, wine, lemon and orange juices. Bring mixture to a boil, whisking to dissolve honey. Reduce heat and simmer until liquid is reduced by half, about 15 minutes. Set aside. Meanwhile, chop 1/4 cup almonds. In small bowl, stir together chopped almonds, lemon peel, orange peel and cinnamon until thoroughly mixed. Set aside. In greased 10-inch gratin dish or pie plate, layer half of pear slices; sprinkle with chopped almond mixture. Top with remaining pear slices and remaining 1/4 cup sliced almonds. Pour honey mixture over pears. Bake at 400°F for 25 minutes or until top is golden brown. Serve warm or chilled. *Strictly kosher kitchens should be sure to use certified kosher products. ** For those who do not eat nuts during Rosh Hashana, almonds can be replaced with 1/2 cup dried breadcrumbs.