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1/2 cup Splenda or equivalent of Sweet-one which also takes heat
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:
Posted by Wendy Baker
Nutritional Info Per Serving: N/A
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
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.