This one is easy to do and moderately low in carbs. It makes a spectacular
dessert.

-= Exported from BigOven =-

Roasted Pears in Spicy Sauce

Sweet, ripe pears roasted in a warm spiced sauce. Elegant and diabetic
friendly.

Recipe By: Pete & Peggy Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Pears
Categories: Low Sugar, Diabetic, Meatless, Low Fat, Bake, Simple - Easy,
Snacks, Side Dish, Desserts, Breakfast

-= Ingredients =-
1/3 cup apricot preserves ; sugar-free or low sugar
1/3 cup Southern Comfort
3 tablespoons Port wine ; - or Madeira
2 teaspoon lemon juice ; - fresh squeezed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon unsalted butter
4 large pears ; ripe but firm preferably Bartlett or Anjou, stems on

-= Instructions =-
Preheat oven to 400F.
Combine the apricot preserves, bourbon, port, lemon juice, and spices in a
small saucepan and bring to a simmer over medium heat. Cook, stirring often,
until the preserves are melted, two to three minutes. Add the butter, and
stir until melted. Remove from the heat.

Peel the pears but leave the stems on. With a corer, remove the core from
the base of the whole pear (wide end), leaving the stems intact.

Stand the pears in a shallow baking dish and pour the sauce over them. Roast
until the pears are tender and the sauce is caramelized, about 30 minutes,
basting the pears with the sauce every 5 minutes.

Put one pear each in a dessert dish or plate. Spoon the remaining sauce over
the pears. Serve warm with a small scoop of low-carb ice cream and decorate
with a sprig of mint.

Notes: original recipe calls for bourbon instead of Southern Comfort and for
the remaining sauce to be mixed with 2 tablespoons whipping cream. I like
the contrast of cold ice cream with warm fruit better. White port was used
in this version. Dessert served with grapefruit spoons so that pears are
easier to cut.

Adapted from: Roasted Pears with Bourbon Sauce in Nicole Routhier's Fruit
Cookbook

Each (1 pear w/ 2 tsp sauce) serving contains an estimated:
Cals: 143, FatCals: 29, TotFat: 3g
SatFat: 2g, PolyFat: 0g, MonoFat: 1g
Chol: 8mg, Na: 1mg, K: 152mg
TotCarbs: 20g, Fiber: 3g, Sugars: 8g
NetCarbs: 17g, Protein: <1g


** Recipe, with photo, at: http://www.bigoven.com/recipe161112 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Enjoy !
--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org