Recipe by dakota kelly
"An impressive dessert that's light enough to follow any meal and pretty enough for any occasion."
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fresh lemon juice
large pears, peeled, halved, and cored
walnuts, finely chopped
1 1/2 tablespoons
brandy, sherry, or other liqueur
Yummy. However, one ground-up stick of cinnamon in that water-brown-sugar-lemon mix makes it even more unholy. I also served it with a scoop of vanilla ice cream and ignored the whipped cream concept. I love desserts with both hot and cold textures.
Wow. Really nice! I tried both green and red pears (don't know their proper names). The green were a bit better---softer skin, I think. My teenaged boys gobbled them right up!
I made this pretty much as written except for using vanilla yogurt. Also after baking for 25 min. I turned the pears and filled the core with the nut stuffing and baked for additional 5 minutes or so. The next time I am going to cut down on the sugar to 1 T. in the topping as it was a little too sweet for our taste. But, otherwise it was a good recipe and so easy to prepare. Has a nice presentation topped with the whipped cream and a sprinkling of cinnamon. Thanks Dakota!
Sooo delicious and light!! I followed the recipe as stated, except I followed GotRecipe?'s suggestion of baking 25 mins, then adding walnut mixture and baking another 5... I also didn't make the whipped cream but substituted in vanilla ice cream instead... YUM! Next time I will try the whipped cream just to see what it tastes like... great recipe though! I polished off 2 in one setting and my roommate had one and she really liked it! :)
I served this as an alternative dessert for some vegetarian guests, and it was so good, I will absolutely use it again. Very easy to prepare, and very attractive! The only thing I would change to not to put the brandy in the whipped cream, to me it's a little too much. I will use a dash of vanilla in the cream next time. The pears are delicately flavored, and the brandy sauce is enough to compliment them without overpowering them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 166
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