Pear-Almond Gratin

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Pear-Almond Gratin

 

1/2-cup honey (or alternative liquid sweetener)

1/4 cup white grape juice

1 tbsp. lemon juice

1 tbsp. orange juice

1/2 cup sliced almonds

1 tbsp. grated lemon peel

1 tbsp. grated orange peel

1/2 tsp. cinnamon

2 lbs. (about 5) pears, peeled, cored and sliced lengthwise, 1/2 " thick

 

In a saucepan, combine grape juice, orange and lemon juices and boil to

reduce by about half. Add honey (or alternative sweetener).

 

Chop 1/4 cup of the almonds and mix with the lemon peel, orange peel,

and cinnamon. Set aside.

 

Grease a 10 " gratin or pie pan. Layer 1/2 of the pear slices and top

with the chopped almond mixture. Layer the rest of the pears and top

with the 1/4-cup remaining of the sliced almonds and then pour the

wine mixture over the pears.

 

Bake in a 400°F oven for about 25 minutes until the top is golden

brown.

 

****Maple syrup or agave syrup would be a good alternative for honey in this

recipe.