Lupe Murrietta, Art Director
Favorite Recipe of 2005 (Fall issue)
"I really fell in love with this one. Plus,
it's good for you!"
1/2 cup Cascadian Farm Apricot Fruit Spread
6 tbsp. Rapadura Whole Cane Sugar, divided
2 tbsp. cornstarch
1 tsp. almond extract
4 large ripe pears, peeled, cored and cut
into 1/2-inch
wedges
1 cup Four Grain Scotch Blend Oats (Natural
Foods Dept. bulk
bin #693)
1/2 cup sliced almonds
3 tbsp. organic butter
Directions
Prep time: 15 minutes
Cook time: 25 to 35 minutes
Preheat oven to 350°F. Stir together fruit spread, 2 tbsp. sugar, cornstarch and extract; gently fold in pears and place in a pie dish. Mix together remaining ingredients with a fork or pastry blender to make a crumbly mixture and sprinkle over pears. Bake for 25 to 35 minutes; let cool slightly. Serve warm with nonfat vanilla frozen yogurt, if desired.
Makes 4 to 6 servings.
Tip:
The key to baking with pears is to use pears that are starting to ripen, but are still firm. Overripe pears will be too juicy and will make the baked goods soggy or watery. If using Bartletts, choose pears with a pale yellow hue.
Wine Suggestion
Nutritional Information:
(based on 5): 450 calories, 6 g protein, 12 g total fat (5 g sat., 0 g trans), 83 g carbohydrate, 9 g fiber, 44 g sugar, 20 mg cholesterol, 55 mg sodium, 9 points
Shopping List:
1/2 cup Cascadian Farm Apricot Fruit Spread,6 tbsp. Rapadura Whole Cane Sugar,2 tbsp. cornstarch,1 tsp. almond extract,4 large ripe pears,1 cup Four Grain Scotch Blend Oats (Natural Foods Dept. bulk bin #693),1/2 cup sliced almonds,3 tbsp. organic butter
