Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Nuts | not in our table | 0 |
| Brandy | not in our table | 0 |
| Dairy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 tablespoon lemon juice
- 4 ripe firm pears, cut into halves
- 1/3 cup finely chopped nuts
- 2 tablespoons granulated sugar
- 1 tablespoon brandy
- 1 tablespoon dairy sour cream
- 1/4 teaspoon vanilla extract
- 1/2 cup dairy sour cream
- 1 tablespoon sugar
- =
Directions
Mix 1/3 cup sugar, the water and lemon juice in ungreased 8-inch square pan until sugar is dissolved.
Arrange pears in pan, turning to coat with sugar mixture.
Cover and bake at 325 degrees F until pears are almost tender when pierced with fork, 25 minutes.
Place 1 pear half, cut side up, in each of 8 serving dishes.
Mix nuts, 2 tablespoons sugar, the brandy, 1 tablespoon sour cream and the vanilla extract; fill centers of pear halves with nut mixture.
Mix 1/2 cup sour cream and 1 tablespoon sugar.
Top each pear half with dollop of sour cream mixture.
Yields 8 servings.