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Fruit: Pear-Honey-Almond Gratin - pareve

Posted by : Karen Selwyn

Here's a really lovely recipe that has a lot going for it: low fat,
pareve, and fully symbolic.

Karen Selwyn

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Pear-Honey-Almond Gratin (Low Fat)

1/2 cup honey
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 cup sliced almonds, toasted and divided (optional)
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
2 pounds (about 5 medium) pears, peeled, halved, cored and cut
lengthwise into 1/2-inch slices

In saucepan, combine honey, wine, lemon and orange juices. Bring mixture
to a boil, whisking to dissolve honey. Reduce heat and simmer until
liquid is reduced by half, about 15 minutes. Set aside.

Chop 1/4 cup almonds. In a small bowl, stir together chopped almonds,
lemon peel, orange peel and cinnamon until thoroughly mixed. Set aside.

In greased 10-inch gratin dish or pie plate, layer half of pear slices;
sprinkle with chopped almond mixture. Top with remaining pear slices and
remaining 1/4 cup sliced almonds. Pour honey mixture over pears. 

Bake at 400 degrees for 25 minutes or until top is golden brown.

Serve warm or chilled.

Yield: 6 servings.

Note: For those who don't eat nuts during Rosh Hashana, almonds can be
omitted or replaced with 1/2 cup dried bread crumbs.

Source: "A happy, healthy Rosh Hashana: Adapting traditional recipes 
         helps cut the fat out of a meal that celebrates the Jewish New 
         Year"
         Dan Macdonald
         FLORIDA TIMES-UNION, 9/17/98

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