Monday, April 10, 2006

Broiled Pears with Amaretto-Apple Dip

Tonight we ate leftover Tuscan White Bean Soup with garlic bread for dinner, but we really, really wanted a nice dessert. Tonight is my rehearsal night for I Cantori, so I just couldn't spend much time cooking, so I offered my daughter a piece of fruit for dessert. No go. She wanted something a little less simple. I decided to broil two bosc pears until almost carmelized and provide a dip. Oh boy, was this GOOD, and simple... and something that will lend itself to all kinds of variations. This one is going right into my recipe box.

Broiled Pears with Amaretto-Apple Dip

2 firm, but ripe, bosc pears, cut into eights lengthwise
2 Tbs cinnamon sugar
1/2 C yoghurt
1/4 C apple butter
2 Tbs amaretto

I used my toaster oven for this dish.

Lightly oil (or spray) a rimmed cooking sheet. Place the wedges of pear on the sheet, cut side up. Sprinkle evenly with the cinnamon sugar. Broil until the tips of the pears begin to carmelize, about 20 minutes. While the pears are cooking, make the sauce. Stir together the yoghurt, apple butter and amaretto. Try not to eat it all before your family has a chance to taste it. Or, double the amounts and eat half right away while hiding in the pantry with the door closed and serve the other half to your family with the pears. Its THAT good!

Note: Obviously, this would work well with apples or bananas, but I think any stone fruit would be delicious as well, such as plums, apricots, nectarines, or even Georgia peaches! Pineapple slices should broil well as well. Any kind of preserves should be good with the yogurt for the dip. You could add toasted nuts to the dip, or sprinkle the broiled fruit with coconut. What about my favorite, Nutella, thinned out with a little hazlenut liqueur as a dip? Oh, I think I have to try THAT one as soon as Lent is over!

Serves 2

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