Here's a really lovely recipe that has a lot going for it: low fat,
pareve, and fully symbolic.
* * * * * *
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
FLORIDA TIMES-UNION, 9/17/98
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