Streusel topped pears with praline drizzle
Barbra Crumpacker, RD
2 tablespoons all-purpose flour
2 tablespoons packed brown sugar
1/2 tablespoons butter, melted
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans, toasted
3 Bosc or Bartlett pears, peeled and cut in half lengthwise
1/2 cup apple juice
6 tablespoons firmly packed brown sugar
3 tablespoons half-and-half
1/2 tablespoon butter
1/2 teaspoon vanilla extract
Preheat oven to 375°.
To prepare streusel: Combine flour and next 3 ingredients in a bowl. Stir with a fork until mixture resembles coarse meal. Stir in pecans.
To prepare pears: using a melon baller or spoon, scoop out core from each pear half. Spoon streusel evenly onto pear halves. Place pear halves, cut sides up, in an 11 x 9 inch baking dish. Pour apple juice into dish. Cover dish with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 5 minutes. Drizzle each half evenly with praline sauce. Serve warm.
To prepare praline sauce: Bring first 3 ingredients to a boil in a small saucepan over medium heat, stirring constantly. Cook, stirring constantly, 1 minute. Remove from heat, and stir in vanilla; cool slightly (about 10 minutes). Serve warm over pears.
Make the praline sauce 3 days ahead; cover, chill, and then reheat over low heat.
Yield: 6 servings 174 calories; 6.25 grams fat