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Pear-Almond Gratin (P, TNT)
Source: Unknown, modified by self
Serves: 8-10

1/2 cup Splenda or equivalent of Sweet-one which also takes heat
1/4 cup dry white wine
1 tbsp. lemon juice
1 tbsp. orange juice
1/2 cup sliced almonds (it says optional, but it would be pretty dull)
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
1/2 tsp. cinnamon
2 lbs. (about 5) pears, peeled, cored and sliced lengthwise, 1/2" thick

In a saucepan, combine wine, orange and lemon juices and boil to reduce by about half. Then add the Splenda or other sweetener. I see no reason to boil this sweetener, just make sure it dissolves.

Chop 1/4 cup of the almonds and mix with the lemon peel, orange peel, and cinnamon. Set aside.

Grease a 10" gratin or pie pan. Layer 1/2 of the pear slices and top with the chopped almond mixture. Layer the rest of the pears and top with the 1/4 cup remaining of the sliced almonds and then pour the wine mixture over the pears.

Bake in a 400°F oven for about 25 minutes until the top is golden brown.

Poster's Notes:
This is for the rest of us sugarly-challenged ones. It originally called for honey, but I used Splenda. It is good and feels like a real holiday dessert and no one will be the wiser for it's diabetic suitablity.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A