Pears With Spicy Lime~ Chile & Peanut Chutn Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3: Bosc pears,
5 tsp: Lime juice, fresh, plus zest from one lime
1/4 tsp: Red pepper, crushed
1: Garlic clove, minced
1 tsp: Soy sauce,
1/2 cup: Peanuts, dry roasted, finely ground
12 Sprigs: fresh mint,
Directions:
Cut each pear lengthwise into quarters. Using amelon baller or
grapefruit spoo, create a well in the center of each quarter. If
pears are very small, consider using halves instead of quarters.
In a small bowl, prepare chutney by mixing together lime juice and
zest, red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon
chutney in hollowed out section of pear quarters. Add a sprig of mint
for garnish. Place on a serving tray. Makes 12 appetizers.
Helpful hint: Chutney can be prepared up to a week in advance. To
avoid browning, cut pears no earlier than a few hours before serving;
then sprinkle with lime juice.
Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg
sod; 1 g fiber; vegan
Source: Vegetarian Times, DEC 92/MM by DEEANNE
Source from luhu.jp
grapefruit spoo, create a well in the center of each quarter. If
pears are very small, consider using halves instead of quarters.
In a small bowl, prepare chutney by mixing together lime juice and
zest, red pepper, garlic, soy sauce, brown sugar and peanuts. Spoon
chutney in hollowed out section of pear quarters. Add a sprig of mint
for garnish. Place on a serving tray. Makes 12 appetizers.
Helpful hint: Chutney can be prepared up to a week in advance. To
avoid browning, cut pears no earlier than a few hours before serving;
then sprinkle with lime juice.
Per appetizer: 48 cal; 1 g prot; 2 g fat; 8 g carb; 0 chol; 56 mg
sod; 1 g fiber; vegan
Source: Vegetarian Times, DEC 92/MM by DEEANNE
Source from luhu.jp